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easy frozen banana bread recipe
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Deliciously Moist & Easy Frozen Banana Bread Recipe

Got some frozen bananas stashed away and fancy a delicious and moist banana bread? Here's an easy frozen banana bread recipe using simple pantry staples and thawed bananas.
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert, Snack

Ingredients

  • 1 cup mashed thawed bananas DO NOT discard the watery liquid
  • 2 medium eggs
  • 1 tblsp oil
  • 1/3 cup brown sugar sub with any sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup oat flour see notes on subbing flours
  • 1/2 cup almond flour see notes on subbing flours
  • 1 tsp baking soda
  • 1 tsp cinnamon

Instructions

Thawing the frozen bananas

  • Place frozen bananas in a microwave safe mixing bowl and heat on medium-high for 3-5 minutes until soft inside.
  • Once cool enough to touch, peel them and allow to cool further if necessary. You don't want to be using hot bananas in your banana bread batter!

Making the banana bread

  • Line a standard 9×5-inch loaf pan with baking parchment or grease with butter/non-stick cooking spray. Preheat your oven to 350°F (175°C).
  • Mash the bananas (with any watery liquid) with a fork or potato masher, leaving it a little lumpy,
  • Add the egg to the mashed bananas, along with the oil, sugar, cinnamon and almond flour. Mix well.
  • Place a sieve over the mixing bowl and add the other dry ingredients (baking powder, oat and all-purpose flours) into the seive. Using the back of a spoon, push the flour mixture through the seive.
  • Fold the flours into the wet ingredients with a silicon spatula, wooden spoon or fork until nearly combined.
  • Now is the time to assess whether or not you need a little more flour. You want the banana bread batter to be a similar consistency to pancake batter: thick and gloopy but will easily run off the back of a spoon.
    If too thin, add a tablespoon of oat or all-purpose flour through the seive, fold in and reassess. Add more flour, a tablespoon at a time, until you reach pancake batter consistency.
  • Add any mix-ins and fold in until just combined. Do not overmix!
  • Pour into your prepared loaf tin and bake in your oven at 350°F (175°C) for 45-55 minutes (check at 45 minutes).
  • Alternatively, bake the banana bread in your airfryer. With my airfryer I need a lower temperature (300°F - 150°C) and less time (35-45 minutes) but all airfryers are different.
  • The frozen banana bread is done when a skewer inserted into the loaf comes out clean or very nearly clean.
  • When done, allow to cool in the tin for a few minutes before turning out onto a wire rack to cool fully.

Notes

Subbing In Different Flours

Using different flours adds in extra nutrients as well as changing the taste of the baked banana bread.
Here are some other flours you could try and the likely change in taste to expect:
    • Buckwheat flour: this has quite a strong nutty flavor so sub in sparingly the first time you try it, max 1/2 cup in this frozen banana bread recipe.
    • Wholemeal flour: expect a "wholemeal" flavor that you probably associate with wholemeal bread vs. white bread. If you like the taste, sub in as much as you like.
    • Spelt flour: an ancient grain similar to regular flour, you can switch this in with little difference in taste, if using refined spelt. Use whole grain spelt for a lower effect on blood sugar - the taste will be similar to wholemeal all-purpose flour.

What about coconut flour and ground nut/seed flours?

Switch these in very sparingly, max 1/4 cup. These flours behave a little differently, increasing the density and changing the texture of the banana bread.
Like almond flour, ground nuts and seeds help retain liquid, resulting in a more moist banana bread loaf. You'll probably also find your frozen banana bread will need a few more minutes cooking time with these flour substitutes.