Homemade Banana Bread

The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and squishy and browning inside.

Be sure to turn the banana bread out from the pan shortly after removing it from the oven. This is because the moisture inside the loaf of bread and the condensation as it cools will build up and can soften the banana bread crust.

To store ripe bananas, put unpeeled bananas into a plastic bag and freeze until you have enough for baking. You can also peel and mash ripe bananas and add 1 tsp of lemon juice per banana and freeze them in an airtight container. This can keep for 3 months in the freezer.

This banana bread can be frozen as well. Place into a plastic bag and put in the freezer. You can freeze the whole loaf or in slices. Simply thaw to room temperature when needed.