To store banana bread, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also place it in an airtight container. Store it at room temperature for up to 2 days, or in the refrigerator for an extended shelf life of about a week. For longer storage, consider freezing banana bread. Wrap it well and place it in a freezer bag, removing as much air as possible. Thaw slices or the whole loaf as needed at room temperature or in the refrigerator.
How long does banana bread last?
Typically, banana bread can last 2-4 days at room temperature. For longer storage, you can refrigerate it for about a week or freeze for several months.
Nilla Wafer Banana Pudding
Ingredients:
- 1 box of Nilla Wafers
- 4-5 ripe bananas, sliced
- 2 cups whole milk
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pint (2 cups) heavy whipping cream
Instructions:
- In a large bowl, whisk together the instant vanilla pudding mix and whole milk until well combined. Let it sit for a few minutes until it begins to thicken.
- Stir in the sweetened condensed milk and vanilla extract into the pudding mixture.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until smooth and well combined.
- In a serving dish, create a layer of Nilla Wafers, followed by a layer of sliced bananas, and then a layer of the pudding mixture. Repeat this layering process until all ingredients are used, ending with a layer of pudding on top.
- Optional: Crush a few Nilla Wafers and sprinkle them on top for added texture.
- Refrigerate the banana pudding for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
Enjoy your delicious Nilla Wafer Banana Pudding.
Paula Deen Banana Pudding
- 1 (14-ounce) can sweetened condensed milk
- 1½ cups cold water
- 1 (3.4-ounce) package instant vanilla pudding mix
- 3 cups heavy cream
- 1 box vanilla wafers
- 4 to 5 ripe bananas, sliced
Instructions:
- In a mixing bowl, combine sweetened condensed milk and cold water. Mix well.
- Add the pudding mix and beat until well blended. Let it set for about 5 minutes.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture.
- In a trifle dish or a large bowl, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat the layers.
- End with a layer of pudding on top.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
Banana Bread Recipe
Ingredients:
1• 3 ripe bananas, mashed
2•1/2 cup (1 stick) unsalted butter, melted
3•1 teaspoon baking soda
4•Pinch of salt
5•3/4 cup sugar
6•1 large egg, beaten
7•1 teaspoon vanilla extract
8•1 1/2 cups all-purpose flour
Instructions:
1•Preheat your oven to 350°F (175°C) and grease a 4×8 inch (10×20 cm) loaf pan.
2•In a mixing bowl, mash the ripe bananas with a fork.
3•Stir the melted butter into the mashed bananas.
4•Mix in the baking soda and salt.Add the sugar, beaten egg, and vanilla extract, and mix well.
5•Add the flour and stir until just incorporated.
6•Pour the batter into the greased loaf pan.
7•Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Banana Bread Recipe Without Eggs
Ingredients:
3 ripe bananas, mashed
1/2 cup vegetable oil or melted coconut oil
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped nuts or chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a large bowl, mash the ripe bananas with a fork.
Add the oil, sugar, and vanilla extract to the mashed bananas. Mix well.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If desired, fold in chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Brown Butter Banana Bread Recipe
Ingredients:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts or chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Be cautious not to burn it. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the browned butter and sugar. Mix until well combined.
Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 50 minutes.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
