My Banana Bread recipe is a simple one. I was always left out with squishy bananas as the children would refuse to eat it. That is when I decided that I needed to use them in some way and decided to try it as an ingredient in my bread. The first time I baked it my friends were visiting us. Though it was my first attempt, I decided to take the risk of sharing it with my friends for breakfast. The appreciation I got for it was awesome.
The beauty of this banana bread recipe is you don’t need a fancy mixer! A fork to whisk the eggs and a sturdy spoon to mix the batter is all you need. The sugar amount is flexible. The original recipe calls for a cup of white sugar, but most people, including me, do just fine with 3/4 of a cup, and many are happy with a 1/2 cup.
You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make muffins instead. You can even go a step further and make chocolate banana bread.
Ingredients
- 2-3 very ripe bananas, peeled
- 1/3 cup melted butter
- 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
- An egg, beaten
- 1 teaspoon vanilla extract
- A teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Directions
- Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
- Pour the batter into your prepared loaf pan. Bake for approximately 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
- Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)
