One of my 101 Things in 1001 Days goals is to try a new recipe every month. I was thinking gourmet dinner recipes, but the idea of working in the kitchen in summer isn’t appealling, so I used our two leftover mushy bananas to make a loaf of banana bread from scratch using this recipe, with a few modifications.
- 2 peeled ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Bit of salt
- 1/2 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
1. Preheat the oven to 350°F (175°C), and butter a loaf pan (I used butter-flavored cooking spray).
2. Mash the ripe bananas with a fork and stir in the melted butter.
3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4. Pour the batter into the loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5. Remove from oven and let cool in the pan for a few minutes. Remove the banana bread from the pan and let cool completely before serving.
The bread turned out beautifully. It was a little dark on the bottom half, which you can see in the picture. As noted, I used butter-flavored cooking spray instead of real butter to coat the pan, so that might have made a difference? I also baked it for 50 minutes and my oven is pretty fickle, so if I do this recipe again I will probably bake it for a shorter period and check it. It wasn’t burnt though, and still tasted really good. Next time I will probably use a tad more sugar and definitely add another banana – it was a little dry, but I only had two bananas to use so I made do!
I really recommend this recipe if you want to make banana bread from scratch. I’ve loaded up slices with a ton of butter (so healthy, right? But so delish!) as a late night snack, or after-work snack, or… just because!