Trying to Plan Your Life's Journey-
Learn More! Purchase the Ultimate Bundle pack now for only $2.99!

Freeze-Ahead Homemade Banana Bread

Unfortunately being a busy, working mamma doesn’t always go hand in hand with extra time for baking homemade goodies like my favorite banana bread recipe…. that was until this last year when I had the pleasure of reading Not Your Mother’s Make Ahead And Freeze Cookbook! Jessica Fisher opened my eyes to the world of ‘freezer cooking.’
There are many different ways people handle freezer cooking – but today it worked like this. I had 9 brown bananas in my freezer just waiting to be made into banana bread and had a spare few minutes to get it done. Instead of making one small batch I decided to double it. I now have banana bread for today’s snack, tomorrow’s breakfast AND 6 more loaves to freeze for future use without adding any extra time. We really like freeze ahead banana bread mini-loaves because they’re perfect for putting into our lunch bag – by the time we get to eat our lunch the loaf of bread is thawed! 🙂
My Grandmommy’s Homemade Freeze Ahead Banana Bread
Ingredients:
1 cup sugar
2 cups flour
1/2 cup shortening
2 eggs
3-5 bananas (I prefer 4 large)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Optional: 1 cup of chopped nuts
Directions to bake:
  1. Preheat oven to 350.
  2. In a large mixing bowl, cream sugar and shortening.
  3. Add eggs & vanilla, beat until fluffy.
  4. Add bananas then stir in mixture of remaining dry ingredients (flour, baking soda, baking powder & salt). If adding nuts stir in now.
  5. Pour into greased loaf pans.
  6. Bake at 350 for 45-50 minutes for regular sized loaves or 30 minutes for mini-loaves or until tooth-pick comes out clean.)
  7. Cool in pan for 10 minutes, then turn onto rack and cool thoroughly.
  8. Serve with cream cheese or butter.
Directions to freeze:
  1. Once entirely cool, roll each loaf in waxed paper individually.
  2. Place individual rolls into large ziplock bag. Use a straw to suck out remaining air before sealing.
  3. Put into freezer & use within 3 months for best results.
  4. To thaw, leave at room temperature for 2-4 hours.
What baked goods does your family freeze ahead? We’d love to hear from you in the comments below.

Add a Comment