With barely a chance to cool down, moist, tender banana bread gets snatched up faster than you can say, "Pass the butter." If you're lucky, you might be able to stash away a few loaves in the freezer for last-minute homemade gifts, bake-sale contributions, or your personal fix.

Fortunately, banana bread is simple to make. Choose bananas that are very ripe-the browner they are, the more flavor they impart. Banana bread is a perfect application for squishy, speckled bananas, whose soft texture helps them blend well and mash easily. To ensure a light, tender crumb, be careful not to overmix the batter after adding the flour. Once all of the ingredients are incorporated, put the bread in the oven right away. If the batter rests for more than a few minutes, the baking soda will start to lose its leavening power.

Finally, use the right-sized loaf pan. If the pan is too small, the batter will slump over the edges. If it's too large, your bread will look more like a doorstop.

Now that you're equipped for success, try making the banana bread variations that follow. They're just right when you're in the mood for something simple, homey, and delicious.

The Right Pan for the Job
Most of these recipes call for an 8 1/2 x 4 1/2–inch loaf pan. If your pan is labeled 8 x 4–inches, it's probably the right size. To tell for sure, measure the length and width of the pan from the top inside edges.

We tested these recipes in dull metal pans. If you’re using dark metal, nonstick, or glass pans, decrease the baking time by 5 to 10 minutes.

Freezing Tips
·To freeze a whole loaf, wrap tightly in plastic wrap, then in heavy-duty aluminum foil. Freeze for up to a month. To thaw, let stand at room temperature.

·To freeze individual slices, place in small, heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze for up to a month. Or wrap slices in plastic wrap and aluminum foil as noted above. Thaw at room temperature, or microwave at HIGH for 15 to 30 seconds.