If you're like me, when you see those overripe bananas on your counter, there's one thought that always comes to mind: banana bread! This classic, comforting recipe is perfect for cool fall days and it's super easy to whip up. Now you've got something you can enjoy with your morning coffee or as a sweet afternoon treat.
Ingredients:
- 3 ripe bananas (mashed)
- 1/3 cup melted butter
- 3/4 cup sugar (can be reduced to 1/2 cup if you prefer it less sweet)
- 1 beaten egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Directions:
- Preheat your oven to 350°F (175°C) and butter a 4x8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Mix in the baking soda and salt. Stir in the sugar, beaten egg and vanilla extract.
- Add the flour last, stirring just until incorporated.
- Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Let it cool for a few minutes before serving. Enjoy!
Pro Tip:
If you want to take your banana bread to the next level, add a handful of chocolate chips or chopped nuts to the batter before baking. Or, drizzle with a little honey butter once it's out of the oven for an extra touch of sweetness.
How to Freeze Banana Bread
For long-term preservation: Cool baked banana bread completely and wrap in plastic or foil. Store in freezer-friendly container, date it and freeze for 3–4 months. Thaw in refrigerator or at room temp. when ready to eat.