Truth be told, we had some overripe bananas, and I thought to myself “guess I will be making some banana bread.” Be sure to keep scrolling for a simple banana bread recipe.
The best part of this banana bread recipe is you don’t need a fancy mixer! A mixing bowl, a fork to whisk the eggs and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. Though the original recipe calls for a cup of white sugar, you’ll do just fine with 3/4 of a cup. It will last a number of days in the fridge, and is a great addition to your morning coffee routine.
Banana Bread Ingredients
- 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup melted butter
- 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
1 Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4 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.
5 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.)