By JENNALYNN SAESEE
Staff Writer
Ingredients
- 2-3 medium very ripe bananas (peeled) about 1 ¼ to 1 ½ cups mashed
- ⅓ cup butter, unsalted or salted, melted
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup sugar (½ cup if you prefer it less sweet, 1 cup if sweeter)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees Fahrenheit and butter an 8 x 4-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 55 to 65 minutes at 350 Fahrenheit or until a toothpick or wooden skewer inserted into the center comes out clean. A few cry crumbs are okay; streaks of wet batter are not.
- Remove the pan from the oven and let cool for a few minutes. Then, remove the banana bread from the pan and let cool completely before serving,
- Slice, serve, and enjoy.
- Store the bread in the refrigerator for up to 5 days if there are any leftovers.
Prep time: 10 mins
Cook time: 60 mins
Total time: 70 mins
Servings: 8 to 10 servings
Nutrition facts (per serving) :
Calories – 220
Fat – 7g
Carbs – 37g
Protein – 3g