In our house someone always ends up buying more bananas than they can eat, in hopes that they will magically turn into banana bread. That someone usually gets his wish – what a lucky guy!
I can’t remember where I came across this recipe, but I have made a few tweaks over the years and it seems to work out perfectly every time.
Part of the reason I am sharing this recipe with you guys is because I need to rewrite my post-it note of ingredients or else I may soon lose it.
I always thought making banana bread was a really tough feat – until I came across this recipe. I have been using it for as long as I can remember and I hate to brag [kinda] but I’ve been told it is the best out there! I should probably mention that this isn’t the healthiest recipe on the market [it isn’t the worst either though], but it is totally worth it!
GET IN MY BELLY BANANA BREAD
Makes 1 loaf
What you will need:
3-4 very ripe bananas [the ones in the picture are for show, I usually freeze my brown bananas and defrost them when I am ready to bake]
1/3 cup melted butter or margarine [either work so it is your preference]
1 cup sugar
1 and 1/2 cup all purpose flour [I have made this recipe using whole wheat flour with success]
1 tsp vanilla
1 tsp baking soda
pinch of salt
What to do:
Step 1: Preheat the oven to 350 degrees.
Step 2: In a large bowl, thoroughly mash the bananas – I use a potato masher for this task.
Step 3: Add the melted butter and sugar and continue to mash everything together.
Step 4: Add all of the remaining ingredients and mix well using a fork or spatula, whichever you prefer.
Step 5: Grease a loaf pan using butter or margarine. This is essential to easy removal from the pan.
Step 6: Pour the batter into the loaf pan – the batter will be quite thick and sticky.
Step 7: Bake for 60 minutes.
Step 8: Allow to cool in the loaf pan for 15 – 20 minutes.
Step 9: Serve and enjoy!
This banana bread doesn’t last more than a few days in my house. I bake for banana bread purists so I don’t add any extras, however, adding nuts or chocolate chips would be delicious – your call though!