How to use frozen bananas in best banana bread

How to use frozen bananas in best banana bread

I am strange. I love fruit smoothies but I only eat 3 fruits (apples, strawberries and grapes). I go crazy for fruity desserts and I can’t get enough of banana bread despite really disliking eating bananas. 

In fact banana bread is one of my favourite breakfast foods. 

I have been on a hunt for the best easy banana bread recipe for years and have made these ones that came close: 

But when I made this recipe, I knew the hunt was over. 

10 years later it’s still a firm family favourite easy banana bread and absolute go-to banana bread recipe.

The crust crunches up beautifully when toasted and it’s dense and sweet and delicious.

The ingredients

There are quite a few ingredients in this recipe but the method is pretty simple.

Ingredients for our favorite banana bread recipe

To make this banana bread recipe you will need: 

  • Plain or all-purpose flour (or use whole wheat to up the nutritional value)
  • Baking soda
  • Cinnamon
  • Salt – we like sea salt flakes or Celtic sea salt
  • Caster (superfine) sugar – you can sub this for other types of sugar but it gives your warm slice of banana bread that delicious crunchy crust
  • Brown sugar – trust us, don’t reduce the sugar in this recipe. Eat the banana bread sparingly if you want to reduce the sugar. 
  • Eggs
  • Oil – I use olive oil but any mild oil with do
  • Medium bananas – at room temperature
  • Creme fraiche or sour cream – I use plain yoghurt
  • Vanilla extract

Can you use frozen bananas for banana bread

Yes you can absolutely use frozen bananas for banana bread. 

Just thaw in an airtight container (or pop in the microwave in a microwave-safe dish) then use as usual. 

Sometimes thawed bananas there will be some brown liquid in the bottom. 

That can be tipped down the sink (or onto the garden – it’s an excellent fertiliser – see end of post).

How to freeze bananas

Freezing bananas is really simple and a great way to make sure overripe bananas don’t go to waste. 

Here in Queensland, Australia, bananas can go from fresh bananas to super brown bananas (almost liquid) it seems before your eyes in the heat of summer. 

There are a few different ways to freeze bananas: 

  • Whole bananas – the best way is to peel them then throw in a freezer bag and into the freezer. You can also freeze them on a baking sheet first.
  • Sliced bananas – slice and place bananas on a tray in a single layer (I like to use freezer go-between or parchment paper to stop them sticking) and then transfer the frozen banana slices into a plastic bag or freezer-safe container.
  • You can also freeze unpeeled bananas and peel once thawed.

Eggs and sugar

Start by beating together the sugar and eggs until they are light and fluffy. I think this helps make the crunchy crust. It makes meringue-like substance. 

Make sure you get it super frothy. Use an electric mixer if you have one.


Pour the oil into the bow and stir it through.

Banana, sour cream and vanilla

Whisk in the sour cream and mashed bananas to the wet ingredients.

Flour and spice and all things nice

Sift in the dry ingredients into the bowl and gently fold them through the rest of the batter.

Ready for baking

Pour the batter into the prepared tin. Bake the banana bread at 160C fan-forced for 45 minutes to 1 hour or until a skewer inserted in the middle comes out clean.

Baked banana bread

Let the baked bread sit for 5 minutes.

Banana bread cooling

Turn it out on to a wire rack to cool. Although I serve it toasted, it’s best to let it cool completely before you eat it.

Banana bread

Serve sliced banana bread toasted and spread with butter. Enjoy!

Optional extras to add to your banana bread

This bread is absolutely delicious as is but if you want to vary the flavour a bit you can add: 

  • Chocolate chips or chopped up dark chocolate – about 1/2 a cup of them
  • Peanut butter – just a few spoonfuls stirred through
  • Roast walnuts – a classic banana bread addition

Other banana recipes using frozen banana

Any baking recipe that calls for banana can use frozen banana (once thawed) but here are some of our favourites: 

  • Banana muffins
  • Banana cake
  • Banana pancakes

I love using frozen bananas in smoothies (this chocolate one is a favourite) and they can also be blended in a food processor with maple syrup to make nice cream – a dairy-free banana ice cream. 


Don’t throw out your banana peels

Banana peels (even covered in brown spots) make great plant fertiliser. 

Just place two peels in a jar and cover with water.

Put the lid on and leave for 2 days then water your fruit and vege plants with the water.

The banana peels can then go in the compost (or sometimes I dig a hole and bury them). 

Connect with Claire K Creations! 

Be sure to follow me on my social media, so you never miss a post!

Facebook | Pinterest | instagram

Be sure to follow me on Instagram and tag @clairekcreations so I can see all the wonderful Claire K Creations recipes and creations YOU make!

I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, tips, tricks and tools for making life simpler, more natural and more connected and see what’s new around here (so that you never miss a new recipe, tip or trick)!

If you’d like to check it out, you can request to join HERE.

Banana bread

The best banana bread yet - set in Sunshine Beach

The best banana bread yet - set in Sunshine Beach


  • 1 2/3 cups plain AP flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup caster (superfine) sugar
  • 1/2 cup plus 2 tbsp brown sugar
  • 2 eggs
  • 1/2 cup oil (I used vegetable oil)
  • 3 1/2 bananas, very ripe, mashed
  • 2 tablespoons creme fraiche or sour cream (I used light sour cream)
  • 1 tsp vanilla extract


  1. Pre--heat the oven to 160C(320F) fan-forced.
  2. Grease and line a loaf tin with baking paper.
  3. In the bowl of an electric mixer, beat the eggs and sugars together until light and fluffy.
  4. Stir in the oil then the mashed bananas, sour cream and vanilla.
  5. Sift in the dry ingredients and fold them through.
  6. Transfer the batter to the prepared tin.
  7. Bake the bread for 45 minutes to 1 hour or until golden on top and a skewer inserted in the middle comes out clean.
  8. Cool the bread on a wire rack.
  9. Serve toasted and spread with butter.

About The Author


Skip to Recipe