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Serve slices warm or at room temperature with a spread of butter or nut butter.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freeze slices individually for easy grab-and-go snacks (wrap in foil or plastic wrap).
Variations:
Add-ins: Try dried fruit like raisins, shredded coconut, or swirl in some peanut butter.
Vegan version: Replace eggs with flax eggs and use vegan butter or coconut oil.
Gluten-free: Use a 1:1 gluten-free flour blend.
FAQ:
Q: Can I use frozen bananas?
A: Yes! Thaw and drain excess liquid before mashing.
Q: Why is my banana bread too dense?
A: Avoid overmixing the batter, which can make it heavy and rubbery.
Q: Can I make banana muffins with this recipe?
A: Absolutely! Just reduce the baking time to about 18–22 minutes.
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