Super easy banana bread
The are great on cereal. Great by themselves. A great base for a desert.
But every time I buy a bunch of bananas, there is a few bananas that end up sitting in the kitchen until they are too ripe to eat and end up getting tossed.
The best solution for that problem is banana bread.
With about a million recipes out there for banana bread, it is hard to find one that isn’t good.
There are some that take a lot of preparation and others that are as simple as mashing some bananas and throwing it in the oven. That is more my speed.
This recipe is one of the simplest ones out there, so it called to me.
You don’t need a mixer or fancy equipment, just a bowl, a wooden spoon and a loaf pan.
Preheat the oven to 350.
Start with some over-ripe bananas peeled and smashed in a large mixing bowl.
Stir in the melted butter, then the beaten egg, sugar and vanilla.
Next is the baking soda and salt. Try to mix them in evenly throughout the mixture and stir it well.
The flour goes in last and stir it in until all of the flour has been incorporated into the batter.
Pour the finished batter into the greased loaf pan. Sprinkle the brown sugar over the top of the batter.
Bake for about an hour, or until a toothpick stuck in the center comes out clean.
I prefer to slice it while it is still warm and spread butter on the slice. It makes a great breakfast cake or a little snack at any time.
You can make this into more of a desert by mixing in chocolate chips as you pour the batter into the pan or topping with some vanilla icing.
• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
1 1/2 cups of all-purpose flour
2 Tbs brown sugar
vegetable shortening or butter to grease the loaf pan