Who doesn’t love banana bread? Yummmmm!!! The only exception should be if you have an allergic reaction, and even then it’s still worth the risk. This is such an easy recipe to make, and the clean up is quick as well.
Prep TIme: 10 minutes
Cook Time: 1 hour
2-3 overripe bananas, peeled (for this recipe, the best bananas to use are those that are overripe, meaning the skin of the banana should be brown, half-way brown and the insides should be super soft and browning)
1 1/2 cup of all-purpose flour
1 cup of sugar (i used brown sugar, feel free to use less sugar if you prefer it to be less sweet)
1 egg (beaten up)
1/3 cup of butter (melted)
1 teaspoon of vanilla extract
1 teaspoon baking soda
Pinch of salt
Preheat the oven to 350 degrees F, and butter a baking pan of your choice.
In a mixing bowl, use a fork to mash the ripe bananas until they are nice and smooth. Stir the melted butter into the bowl of bananas.
Mix in the salt, then the baking soda. Add in the beaten egg, vanilla extract, and sugar. Add in the flour.
Once all of the ingredients have been mixed well, pour the batter into your prepared baking pan. Bake for about an hour, checking on it once it reaches the 45-50 minute mark, or until a tester inserted into the center of your loaf comes out clean.
Remove from oven and allow bread to cool completely on a rack. Remove your bread from pan. Slice and serve.
(I added vanilla icing to half of my loaf)**
Try out this recipe and let me know how your banana bread turns out. I’d love to know. Or if you make yours a little different, I’d also like to know.
**(The images in this post were taken by me, they were not altered, or filtered, the iPhone 6 camera is just that great, LOL)**
D. Wil xoxo