With the holidays quickly approaching, I tend to kick life up a notch by baking #allthethings. A few weeks ago, I had some bananas that were becoming over-ripe and I didn’t know what to do with them. I decided that instead of using them to make my usual after workout drink of “banana milk”, I would bake something, the best banana bread to be exact. Banana bread is one of those recipes that instantly conjures up memories of cozy times baking with my Momma in the Winter when the snow was gently falling outside.
When creating the perfect banana bread recipe, there were a few requirements it had to have:
- super moist
- easy to make
Sounds simple, right? Not so. I’ve made some banana breads that didn’t hit all the right notes, but this one did! The secret? Melted butter. Be sure to follow the recipe, but feel free to add in walnuts, chocolate chips, raisins, even coconut shavings would taste lovely. Ready for the recipe?
- 3 very ripe bananas, peeled
- ⅓ cup melted butter
- 1 teaspoon baking soda
- 1 pinch of salt
- 1 teaspoon vanilla extract (I used Mexican vanilla I picked up in Mexico earlier this year)
- ¾ cup sugar (to me, this is the perfect amount, but if you would like it sweeter, add a little more)
- 1 large egg, beaten
- 1½ cups of flour
- Preheat the oven to 350°F and butter a loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until 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 50 minutes to 1 hour at 350°F or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve plain or with a dollop of butter.