Best Banana Bread
Over the decades I have made numerous different versions of banana bread. This one is our favorite and happens to be the easiest. If you’ve got the bananas on hand, don’t hesitate to double the recipe. Enjoy!
Best Banana Bread
Special Note: No need for a mixer - a bowl, a fork and a spoon or spatula and you’re good to go :)!
Ingredients:
2 to 3 medium bananas
1/3c salted or unsalted butter, melted
1/2 tsp baking soda
1 pinch salt
3/4c sugar (1/2c if you’d like this less sweet)
1 large egg, beaten
1tsp vanilla extract
1 1/2c all-purpose flour
1/2c chocolate chips (optional)
Instructions:
Preheat oven to 350 degrees F. Grease a 8 1/2” X 4 1/2” loaf pan and set aside. Or use a silicone loaf pan as I did and show in the above pictures.
In a bowl, mash the ripe banana with a fork until completely smooth.
Stir the melted butter into the banana.
Mix in the baking soda and salt.
Stir in the sugar, beaten egg and vanilla extract.
mix in the flour, and if using, the chocolate chips.
Pour the batter into the prepared pan.
Bake 55 - 65 minutes, or until a toothpick inserted into the center comes out clean. A few dry crumbs are okay, streaks of wet batter are not :).
If the loaf is getting to brown before being done, cover loosely with foil.
Place the loaf on a cooling rack and cool for 15 minutes.
Loosen the sides of the loaf with a knife. Carefully remove loaf from the pan. Let cool completely on a wire rack.
Cut into slices and serve.
Wrapped well, the banana bread will keep well at room temperature for about 4 days and up to 5 days in the fridge.
