I woke up this morning and had 8 overripe bananas. It is clear that we are not as thrilled with eating the bananas as I am buying them. We go through phases. Often times, we eat them so fast that I find myself running to the store to get more and then other times…we have 8 overripe bananas.
So, from the words of my husband this morning, “looks like it’s time to make some banana bread.”
At 0700 this morning, banana bread baking commenced. I checked out the recipe I usually use and I wanted to cut some of the sugar and I also wanted to simplify it a bit. I also despise dishes on the weekends, so 1 bowl is all you need. That’s good news for everyone.
Do you know what else I love about banana bread? The versatility of mix-ins. Chocolate chips, nuts, dried fruit, nutella – it’s really up to you to make every recipe personal and make it your own.
This would also be a wonderful neighbor gift for Christmas. The older I get, the more I appreciate the work that it takes to make something and that makes it all the more important!
- 3 ripe bananas, mashed
- 1/4 cup very softened unsalted butter
- 1/2 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 1 large egg
- 1.5 cups all purpose unbleached flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mix ins: Chocolate chips, walnuts, pecans, raisins, dried cherries
- Preheat oven to 350°F
- In a medium mixing bowl, add bananas and mash
- With a sturdy spoon, mix in sugar and butter and stir until creamy – about 30 seconds
- Add vanilla and egg, stir until mixed in
- Add flour, baking soda and salt and stir until just combined
- Fold in mix-ins
- Spray a loaf pan with non-stick cooking spray
- Pour batter into loaf pan
- Bake in a preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean
- Allow to cool slightly before cutting