Ingredients
Method
- Prepare Oven and Pan: Preheat your oven to 350°F (180°C). Grease a small loaf pan (approximately 7 x 4 inches or similar) and then line it with parchment paper, leaving a slight overhang on the longer sides to easily lift the bread out later. Set aside.
- Combine Wet Ingredients: In a medium-large mixing bowl, add the thoroughly mashed ripe bananas and the sweetened condensed milk. Whisk them together until well combined and smooth.
- Add Flour and Mix Batter: Gently add the sifted self-rising flour to the wet ingredients. Using a spatula or wooden spoon, stir until the flour is just incorporated and no dry streaks remain. Be careful not to overmix; a few small lumps are perfectly fine and will ensure a tender bread.
- Bake the Banana Bread: Pour the batter evenly into your prepared loaf pan. Bake on the middle rack for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean, or with just a few moist crumbs attached.
- Cool Before Slicing: Once baked, carefully remove the banana bread from the oven. Let it cool in the pan for about 10-15 minutes. Then, use the parchment paper overhangs to lift the bread out and transfer it to a wire rack to cool completely before slicing and serving. This prevents it from crumbling.
Notes
TO STORE YOUR BANANA BREAD:
- At Room Temperature: For the softest texture, store your completely cooled banana bread in an airtight container or wrap it well in plastic wrap or aluminum foil. It will keep beautifully at room temperature for up to 3 days. Ensure it's well-sealed to prevent it from drying out.
- In the Refrigerator: If you'd like to extend its freshness, you can store the banana bread in an airtight container in the refrigerator for up to 1 week. Note that refrigeration can sometimes make banana bread a bit denser. To restore its softness, you can let slices come to room temperature or gently warm them before serving.
- Preparation: Ensure the banana bread is completely cool before freezing. This prevents condensation and ice crystals from forming.
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Slices or Whole Loaf: You can freeze individual slices or the entire loaf.
- For Slices: Wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe ziplock bag or an airtight freezer container. This makes it easy to grab a single serving.
- For a Whole Loaf: Wrap the entire cooled loaf securely in a double layer of plastic wrap, followed by a layer of aluminum foil, or place it in a large freezer-safe bag or container.
- Labeling: Don't forget to label the bag or container with the date so you know how long it's been stored.
- Duration: Properly stored, your banana bread will maintain its best quality in the freezer for up to 6 months.
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Slices:
- Room Temperature: Simply take out the desired number of frozen slices and let them thaw at room temperature on a plate for about 30-60 minutes.
- Microwave (Quick Thaw): For a quicker option, you can microwave a slice on low power for 15-30 seconds, or until just thawed and slightly warmed. Be careful not to overheat.
- Toaster/Toaster Oven: For a slightly crisped edge, you can thaw and warm slices in a toaster or toaster oven.
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Whole Loaf:
- Room Temperature: Allow the wrapped loaf to thaw completely at room temperature for several hours or overnight. Thawing it while still wrapped helps retain moisture.