A loaf of banana bread is the best use for bananas on the brink. We buy bananas pretty much every week to eat with breakfast, but they all don’t always get eaten. Whenever we have a few left at the end of the week, I always turn to this recipe. I love it for many reasons. Everything gets mixed up in one bowl which means fewer dishes to wash, and it doesn’t require a mixer. Best of all, it tastes amazing! After you bake this bread, the kitchen won’t be a mess, there’ll only be one dish to wash, and you’ll have a delicious loaf of banana bread to enjoy!
Taste is always the most important factor for me when I’m choosing recipes. Most of the recipes on this site are recipes that I have created, but this one is an exception, it comes from the lovely people at http://www.simplyrecipes.com. I have used this recipe for years and it has never let me down. It tastes just like a banana bread should and I love that I don’t have to destroy my kitchen to make it. I find that if a recipe isn’t easy or if it uses too many dishes I don’t tend to make it more than once. I HATE doing dishes. This loathing of dish washing is a powerful motivator to find recipes that use as few dishes as possible without sacrificing taste.
Start by mashing three very ripe bananas in a large mixing bowl. Mash them well so that there are very few lumps left.
Stir in 1/3 cup of melted butter.
Mix in baking soda and salt.
Stir in the granulated sugar, a beaten egg, and vanilla extract.
Mix in the flour.
And that’s it! Here is what your batter should look like:
Pour the batter into a greased 4 x 8 inch loaf pan.
Bake the banana bread for 50 minutes at 350 degrees Fahrenheit or until a toothpick comes out clean when inserted into the middle.
Remove the bread from the oven and allow it to cool completely on a rack before removing it from the pan.
Once the bread has cooled, remove it from the pan and wrap it in saran wrap to preserve the freshness.
My favorite way to eat banana bread is a thickly sliced, warmed up, and slathered in butter. It’s a treat that’s hard to beat!
Banana bread goes great with breakfast and is a perfect snack!
Pro tip: Turn your banana bread into banana bread french toast with caramelized bananas for a truly decadent breakfast dish!
Makes one 4×8 inch loaf
- 3 very ripe bananas
- 1/3 cup melted butter
- 3/4 cup sugar (1/2 cup for less sweet bread, 1 cup for more sweet)
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch of salt
- 1 1/2 cups flour
Mash the bananas in a large mixing bowl until smooth. Stir in the melted butter.
Mix in the baking soda and salt. Stir in the sugar, egg, and vanilla extract. Mix in the flour.
Pour the batter into a greased 4×8 inch loaf pan. Bake for 50 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the center comes out clean.
Cool completely on a rack (without removing it from the pan). Once the bread has cooled, remove it from the pan and wrap it in saran wrap to preserve the freshness.