I strongly believe that banana bread is something you should be able to do anytime, anywhere, with a mixer or fork, in a frying pan or in a muffin container – every time you have some bananas, it’s soft and spotty. I’m pretty sure that banana bread is at least 50 percent of the reason for bananas.
This is a very simple and forgiving recipe that takes 10 minutes to shake. Wait for an hour when your house is full of tempting aromas and then snack with warm freshly baked banana bread.
The beauty of this banana bread recipe is that you don’t need a good blender! You will need a mixing bowl, a fork to beat the eggs and a strong spoon to mix the dough. The amount of sugar is flexible. The original recipe requires a cup of white sugar, but most people, including me, are fine with 3/4 cup, and many are happy with 1/2 cup.
You can throw a cup of chopped nuts, raisins or chocolate chips or put the mixture in a muffin tube instead of a banana nut plastic. You can go even further and make brown banana bread.
How to make banana bread?
Banana Bread Recipe
- 2 to 3 very ripe bananas peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup melted butter unsalted or salted
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar 1/2 cup if you would like it less sweet, 1 cup if more sweet
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
- 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 completely 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 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
- Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)