Banana bread is a beloved classic that never goes out of style. By adding condensed milk, we take this familiar favorite to a whole new level of moistness and rich sweetness. This simple twist gives the bread a tender crumb and a luscious flavor that’s hard to resist.
Using condensed milk means we can skip extra sugar and still get that perfect balance of sweetness. It’s a great way to use up ripe bananas and create a comforting treat that’s perfect for breakfast or an afternoon snack. Whether you’re a seasoned baker or just starting out, this condensed milk banana bread recipe is easy to follow and delivers delicious results every time.
Ingredients
To create our Condensed Milk Banana Bread, we carefully combine ingredients that deliver moisture, sweetness, and rich flavor. Below we break down the essential Dry Ingredients, Wet Ingredients, and Optional Add-Ins that bring this recipe to life.
Dry Ingredients
Our dry ingredients provide structure and balance to the bread’s tender crumb. We use all-purpose flour for a classic base, baking soda to ensure perfect rise, and a pinch of salt to enhance all the flavors:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
| Dry Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 1 ½ cups | Base structure |
| Baking soda | 1 teaspoon | Leavening agent |
| Salt | ½ teaspoon | Flavor enhancer |
Wet Ingredients
The wet ingredients are the heart of our banana bread’s moist texture and luscious sweetness. The star here is sweetened condensed milk which adds creamy sweetness while reducing the need for extra sugar. Ripe mashed bananas bring natural sweetness and depth, and eggs bind and enrich the batter.
- ⅔ cup sweetened condensed milk
- 3 ripe bananas, mashed (about 1 ½ cups)
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
| Wet Ingredient | Measurement | Role |
|---|---|---|
| Sweetened condensed milk | ⅔ cup | Adds creaminess and sweetness |
| Ripe bananas | 3 (about 1 ½ cups mashed) | Natural sweetness and moisture |
| Eggs | 2 large | Binds ingredients and enriches |
| Vegetable oil or melted butter | ¼ cup | Moisture and richness |
| Vanilla extract | 1 teaspoon | Flavor enhancer |
Optional Add-Ins
To customize our Condensed Milk Banana Bread and elevate its texture and flavor, we recommend considering these add-ins. Each adds a unique touch, from crunch to spice:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ½ teaspoon ground cinnamon or nutmeg
- ¼ cup shredded coconut
Tip: Fold these add-ins gently after combining the wet and dry ingredients to keep the bread light and tender.
Equipment Needed
To bake our Condensed Milk Banana Bread successfully, having the right equipment on hand ensures a smooth process and perfect results. Below is a detailed list of essential tools along with their purposes:
| Equipment | Purpose |
|---|---|
| Mixing bowls | For combining dry and wet ingredients separately |
| Measuring cups & spoons | To ensure accurate ingredient measurements |
| Fork or potato masher | To mash the ripe bananas evenly |
| Whisk or electric mixer | For blending wet ingredients and creating a smooth batter |
| Spatula | To fold in optional add-ins gently without deflating the batter |
| Loaf pan (9×5 inches) | Classic shape for our banana bread to bake evenly |
| Parchment paper or non-stick spray | To prevent sticking and promote easy removal |
| Cooling rack | For cooling the bread evenly once baked |
| Oven thermometer (optional) | To verify the oven temperature for precise baking |
We recommend using a loaf pan sized 9×5 inches to give the bread its characteristic shape and texture. If needed, line the pan with parchment paper or grease it generously with non-stick spray to avoid any sticking issues.
When mashing bananas, use a fork or potato masher to achieve a chunky yet smooth consistency that blends well with the sweetened condensed milk. Mixing the wet ingredients first with a whisk or electric mixer helps achieve the rich, moist texture this bread is known for.
For folding in extras like nuts or chocolate chips, a spatula is ideal to maintain the light, tender crumb without over-mixing.
Having a cooling rack ready allows the bread to cool evenly and prevents a soggy bottom after baking.
Using the right equipment is vital for our Condensed Milk Banana Bread recipe to come out moist, flavorful, and perfectly textured every time.
Preparation
Let’s walk through the essential steps to prepare our Condensed Milk Banana Bread batter and baking setup. These foundational tasks ensure a moist, flavorful loaf every time.
Preparing the Bananas
- Choose ripe bananas with plenty of brown spots for the sweetest flavor and softest texture.
- Peel and place them in a large mixing bowl.
- Use a fork or potato masher to mash the bananas until mostly smooth with a few small lumps remaining to add texture.
- Measure about 1 to 1¼ cups of mashed bananas for the recipe.
- Set aside the mashed bananas while we prepare the other ingredients.
Preheating the Oven
- Preheat your oven to 350°F (175°C) for optimal baking temperature.
- Position the oven rack in the center to promote even heat circulation.
- Avoid placing the loaf too close to the top or bottom heating elements to prevent uneven browning or undercooked sections.
| Temperature Setting | Oven Position | Purpose |
|---|---|---|
| 350°F (175°C) | Center rack | Even baking and browning |
Greasing the Pan
- Select a 9×5 inch loaf pan to hold our banana bread batter.
- Lightly grease the pan using one of these methods:
- Brush with melted butter or vegetable oil.
- Use non-stick cooking spray, coating all surfaces evenly.
- Line the pan with parchment paper, leaving a slight overhang for easy removal.
- Proper greasing prevents sticking and helps achieve a clean loaf release after baking.
Instructions
Follow these clear, step-by-step instructions to bake our Condensed Milk Banana Bread with perfect texture and flavor every time.
Mixing the Batter
- In a large mixing bowl, whisk together the wet ingredients:
- 1 cup sweetened condensed milk
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- Whisk the ingredients vigorously until the mixture is smooth and slightly thickened. This ensures the condensed milk is fully incorporated, contributing to the bread’s moistness and sweetness.
Combining Wet and Dry Ingredients
- In a separate bowl, sift together the dry ingredients to avoid lumps:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Gradually add the dry ingredients into the wet mixture. Use a rubber spatula or wooden spoon to gently fold the batter. Mix just until combined to maintain a light and tender crumb. Avoid overmixing which can make the bread dense.
| Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 1 ½ cups | Structure and body |
| Baking soda | 1 teaspoon | Leavening agent |
| Salt | ½ teaspoon | Flavor enhancer |
| Sweetened condensed milk | 1 cup | Moistness and sweetness |
| Eggs | 2 large | Binding and richness |
| Vegetable oil | ½ cup | Moisture |
| Vanilla extract | 1 teaspoon | Flavor |
Adding Bananas and Optional Add-Ins
- Fold in 1 to 1¼ cups mashed ripe bananas gently into the batter until evenly distributed. The ripe bananas infuse natural sweetness and moisture, complementing the condensed milk.
- If desired, fold in any optional add-ins such as:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ½ teaspoon ground cinnamon or nutmeg
- ¼ cup shredded coconut
Add-ins should be folded carefully to avoid deflating the batter, preserving its light, airy texture.
Baking Directions
- Preheat the oven to 350°F (175°C). Position the oven rack in the center to ensure even heat distribution for baking our Condensed Milk Banana Bread.
- Prepare the loaf pan by greasing it thoroughly with melted butter, vegetable oil, or non-stick spray. For effortless removal, line the pan with parchment paper, allowing excess to hang over the edges.
- Combine wet ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Sift dry ingredients: In a separate bowl, sift the all-purpose flour, baking soda, and salt to eliminate lumps and evenly distribute leavening agents.
- Incorporate dry ingredients: Gradually add the sifted dry mixture into the wet ingredients, folding gently with a spatula. Avoid overmixing to preserve the bread’s tender crumb.
- Fold in mashed bananas and optional add-ins: Add the ripe mashed bananas and any chosen additions such as nuts or chocolate chips. Fold in gently just until combined to maintain the batter’s light texture.
- Transfer batter to the prepared pan: Pour the batter evenly into the loaf pan. Use a spatula to smooth the top, ensuring consistent thickness for uniform baking.
- Bake for 55 to 65 minutes. Begin checking for doneness at the 55-minute mark. Insert a toothpick or skewer into the center; it should come out clean or with a few moist crumbs attached.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven Preheat | 350°F (175°C) | N/A | Position rack in the center |
| Baking Time | 350°F (175°C) | 55 to 65 mins | Test doneness after 55 minutes |
- Cool the banana bread in the pan on a wire rack for 10 to 15 minutes. This resting period helps the bread firm up and makes removal easier.
- Remove from pan and cool completely on the wire rack to prevent sogginess. Serve sliced once fully cooled to enjoy the optimal moistness and flavors adapted by the condensed milk.
“Using sweetened condensed milk not only sweetens our banana bread naturally but guarantees a moist tender crumb that keeps the loaf fresh longer.”
By following these precise steps, we maximize the rich taste, texture, and sweet aroma that define our Condensed Milk Banana Bread Recipe.
Cooling and Serving
After baking, allow the Condensed Milk Banana Bread to cool in the pan for 10 to 15 minutes. This resting period lets the bread firm up slightly making it easier to remove without breaking. Use a butter knife or an offset spatula to gently loosen the edges from the loaf pan.
Next, transfer the bread to a wire cooling rack to cool completely. This step is essential to prevent moisture buildup on the bottom which can cause sogginess. Cooling on the rack allows air to circulate evenly around the loaf, preserving its tender crumb and moist texture enhanced by the condensed milk.
| Cooling Step | Purpose | Suggested Time |
|---|---|---|
| Cool in pan | Sets the bread structure | 10 to 15 minutes |
| Transfer to wire rack | Allows even cooling and prevents sogginess | Until completely cooled (about 1 hour) |
Once cooled, slice the banana bread evenly using a serrated bread knife. The knife’s teeth reduce crumbling, maintaining clean slices to showcase the bread’s moist interior and the sweet aroma delivered by the mashed bananas and condensed milk.
“Cooling fully ensures the bread maintains its delicate crumb and rich flavor.”
Serving Suggestions
- Serve slices plain to enjoy the natural sweetness and moist texture.
- Spread with butter, cream cheese, or a drizzle of honey for added indulgence.
- Pair with a hot beverage like coffee, tea, or warm milk for a comforting breakfast or snack.
- Toast leftover slices lightly to revive the warm flavors.
By following these Cooling and Serving steps we preserve the signature moistness and tenderness of the Condensed Milk Banana Bread making every bite a delightful experience.
Storage Tips
Proper storage is key to maintaining the moistness and rich flavor of our Condensed Milk Banana Bread. Follow these guidelines to keep your bread fresh and delicious longer.
Short-Term Storage
- Allow the banana bread to cool completely on a wire rack to prevent condensation and sogginess.
- Wrap the cooled loaf tightly in plastic wrap or aluminum foil to seal in moisture.
- Store at room temperature in a cool, dry place, away from direct sunlight.
- Consume within 2 to 3 days for optimal freshness.
Long-Term Storage
To extend the life of our banana bread beyond a few days, freezing is the best option.
- Slice the cooled bread into individual portions for convenience.
- Wrap each slice tightly with plastic wrap or place them in airtight freezer bags.
- Label with the date before freezing.
- Store in the freezer for up to 3 months without significant loss of flavor or texture.
- To thaw, leave slices at room temperature for about 1 to 2 hours or warm gently in a microwave.
Refrigeration Tips
While refrigeration can extend the shelf life, it may cause the bread to dry out faster.
- If refrigerating, wrap the loaf well with plastic wrap and place in an airtight container.
- Consume within 5 to 7 days.
- Allow the bread to come to room temperature before serving for better flavor.
| Storage Method | Temperature | Duration | Packaging Tips |
|---|---|---|---|
| Room Temperature | 68-72°F (20-22°C) | 2-3 days | Wrap in plastic or foil, airtight |
| Refrigeration | 35-40°F (2-4°C) | 5-7 days | Wrap tightly, use airtight container |
| Freezing | 0°F (-18°C) | Up to 3 months | Slice, wrap individually, label |
“Wrapping tightly is essential to retain the signature moistness imparted by the condensed milk in our banana bread.”
By following these storage tips, we ensure every bite stays soft and flavorful, just like freshly baked.
Conclusion
This Condensed Milk Banana Bread recipe brings a delicious twist to a classic favorite. Its moist texture and natural sweetness make it a crowd-pleaser for any occasion. Whether you’re baking for breakfast, a snack, or a cozy treat, it’s simple to customize with your favorite add-ins.
With the right ingredients, equipment, and techniques, we’re confident you’ll achieve perfect results every time. Plus, the storage tips ensure your banana bread stays fresh and flavorful longer. Give this recipe a try and enjoy a slice of homemade comfort that’s both easy and satisfying.
Frequently Asked Questions
What makes condensed milk banana bread different from regular banana bread?
Condensed milk banana bread uses sweetened condensed milk instead of regular sugar, making it moister and sweeter with a richer flavor. This allows for reduced added sugar while maintaining a tender texture.
What are the essential ingredients for condensed milk banana bread?
The key ingredients include all-purpose flour, baking soda, salt, sweetened condensed milk, ripe mashed bananas, eggs, vegetable oil or melted butter, and vanilla extract. Optional add-ins like nuts or chocolate chips can be added for variety.
Can I customize this banana bread recipe with mix-ins?
Yes, you can fold in nuts, chocolate chips, spices, or shredded coconut to suit your taste. Add them gently to keep the bread light and tender.
What equipment do I need to bake this banana bread?
You’ll need mixing bowls, measuring cups, a fork or potato masher, a whisk or mixer, a spatula, a 9×5 inch loaf pan, parchment paper or non-stick spray, and a cooling rack for best results.
How ripe should the bananas be for this recipe?
Use ripe bananas with brown spots for maximum sweetness and flavor. Mash them until mostly smooth before adding to the batter.
At what temperature and how long should I bake the banana bread?
Bake at 350°F (175°C) for 55 to 65 minutes. Use a toothpick test to check doneness—it should come out clean or with a few crumbs.
How do I ensure the banana bread is moist and not soggy?
Cool the bread in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. This prevents moisture buildup and sogginess.
How should I store leftover banana bread to keep it fresh?
For short-term storage, wrap the cooled bread tightly and keep it at room temperature for 2-3 days. Freeze sliced portions in airtight bags for up to 3 months. Refrigeration is possible but can dry it out.
Can beginners make this condensed milk banana bread recipe successfully?
Yes, the recipe is easy to follow with simple steps, making it great for both experienced bakers and beginners.
What are some serving suggestions for condensed milk banana bread?
Enjoy it plain, spread with butter or cream cheese, or pair with your favorite hot beverage like coffee or tea for a comforting treat.