Description
My mom found this recipe for banana bread over a decade ago. It is unfussy, simple, and delicious — just as I like it. I’ve used less and slightly more bananas than the recipe called for, and it always turns out. The original recipe didn’t include salt, but I find that a little salt makes everything better. I use a dash, maybe something close to 1/4 teaspoon. I typically use salted butter in everything and notice no difference. Feel free to use salted or unsalted butter. I don’t think you need to adjust the salt.
Ingredients
3–4 Bananas
1/3 Cup Butter, Melted
1 Cup Granulated Sugar
1 Large Egg
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 Cups All-Purpose Flour
Instructions
350* oven.
Grease a 9 x 5 loaf pan with Pam for Baking or Baker’s Joy. Set aside the prepared loaf pan.
Mash bananas and the melted Salted or Unsalted Butter in a bowl.
Add sugar and mix to combine.
Add the egg and vanilla extract to the mashed banana mixture.
Stir in the Baking Soda, Salt, and Flour. Mix. Do not overmix. This is not the mixing Olympics. Combine the wet and dry ingredients, scraping the bottom of the bowl, and stop mixing once you no longer see a mess of flour streaks.
Bake in the 350* oven for 45 to 60 minutes. Keep half an eye on it. If it gets too brown, tent foil over the top.
You’ll know it’s done baking when it is golden brown, and the edges pull slightly from the sides. If you press gently in the center, it bounces back, and a tester comes out without wet crumbs. It should look like something you want to eat.
- Prep Time: 10
- Cook Time: 55 minutes
- Category: Quick Breads and Muffins
- Cuisine: American