Who doesn’t love banana bread? A nice, warm slice from a loaf fresh out of the oven with a decent slather of butter melting into it…mmm-hmm. Perfect with a cuppa by the fire while it rains outside. Or even better as a quick grab, healthy breakfast before you rush out the door. This recipe is easy and quick to whip up and once made the bread will store for up to 5 days (if you haven’t eaten
it all up by then – it usually doesn’t last more than a day or two in our house).
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 3/4 cup sugar (can easily reduce to 1/2 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking sodaed
- Pinch of salt
- 1 1/2 cups of all-purpose flour
*I also sprinkle cinnamon on the top before I put it in the oven but that’s entirely up to personal taste, as well as adding chopped walnuts to the mix before the flour (I didn’t have any in the cupboard when I made this loaf)
Preheat the oven to 350°F (175°C).
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
Pour mixture into a buttered 4×8 inch loaf pan. Bake for 45 mins to 1 hour (when a skewer comes out clean). Cool on a rack. Remove from pan and slice to serve. Easy-peasy and oh so yummy!