{April 17, 2020}

I used this recipe from Simply Recipes. Banana bread fills your house with lovely smells while baking! So easy to make and delicious. I’m excited to have overripe bananas now. I personally used a little under 1/2 a cup of sugar and thought it tasted perfect, not too sweet. If you like it sweeter or want this banana bread as more of a dessert, I think 3/4 cup to 1 cup would be good. I made this recipe once using white sugar and a second time using brown sugar…I think I like brown sugar better, so I made that edit to the recipe.

Banana Bread

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 brown 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.)

Simply Recipes