I had some extremely ripe bananas practically decomposing before our eyes on the kitchen counter last week. They were just screaming to be baked into something sweet, fluffy and delicious. So I smashed them with fervor (not really) and quickly whipped up a loaf of banana bread.
Madison, our almost three year old, ate most of it. She wanted it for breakfast and for snacks all week. I can't say that I blame her. It was quite delicious, and the small amount of sliced almonds I added were absolutely perfect.
By the way, I threw these ingredients together and into the oven in about fifteen minutes (and I had a little helper to slow me down). Two minutes after I put it in the oven I realized that I forgot the sugar. THE SUGAR! I dumped it on top, mixed, mixed, mixed, and these bad boys still came out great. So yeah, this recipe is idiot proof. And by idiot I'm only referring to myself.
3 ripe bananas, mashed
1/3 cup butter, melted
1 cup of sugar
1 egg, beaten
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. salt
1 1/2 cups All-purpose flour
Your favorite nut(s) (optional)
- Preheat oven to 350°F.
- Butter loaf pan.
- Mash the ripe bananas until smooth.
- Add in melted butter, sugar, beaten egg and vanilla extract, mixing after each addition.
- In a separate bowl add the flour.
- Mix the baking soda and salt into the flour.
- Add the flour mixture to the banana mixture and mix (do not over-mix).
- Stir the nuts into the mixture.
- Pour the batter into the prepared loaf pan (add nuts to just the top, if preferred).
- Bake for approximately 60 minutes (or until a toothpick comes out of the center clean.
- Allow to cool completely before slicing.
- Store on the counter, tightly covered, for up to two days, and in the fridge for up to an additional five days.
Bake for joy,