This blog is turning out to be a great way to remember all the recipes I use, so today I have another recipe for you to try! I haven’t made banana bread from scratch in awhile and I had some bananas to use up so I decided I might as well make some this morning. My husband and kids love this. Honestly, I do not eat it since I don’t like any type of fruit, especially bananas, unless they are in a smoothie or juice. Even then, I still can’t stand bananas. I know, I know, that’s a terrible thing but if you read my last post, you know I’m not perfect haha. My favorite fruit smoothies are actually those mixed with coconut rum or tequila (wink wink). But anyway, this bread works great for breakfast, a snack, or even lunch sometimes if I don’t feel like making anything else. It freezes well too!
If you read my Blueberry Muffin recipe post, you would know that I do not like to waste any food (more on how I am able to keep our grocery budget to under $200 per month later). For this reason, sometimes I stick bananas in the freezer when I know they won’t be eaten in time before they go bad and gnats start appearing. These frozen bananas are perfect for banana bread and also great for smoothies! I opted to make banana bread today though so I don’t have to make any breakfast tomorrow so I can have Mother’s Day off. Hahahaha that’s a good one, I know.
Easy Banana Bread
2 to 3 very ripe bananas, peeled
⅓ cup melted butter
1 tsp. baking soda
Pinch of salt
¾ cup sugar (½ cup if you like it less sweet, 1 cup if more sweet)
1 large egg
1 tsp. vanilla extract
1 ½ cups all-purpose flour
Directions
1. Preheat oven to 350° F, and grease a loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted butter.
3. Mix in baking soda and salt. Stir in sugar, egg, and vanilla extract. Mix in the flour.
4. Pour the batter into greased loaf pan. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
5. Remove from oven and let cool in the pan for a few minutes. Then remove banana bread from pan and let cool completely before serving.
I actually made 1 and a half recipes since I had 2 small bananas and 2 large bananas to use. I also subbed coconut oil for some of the butter, and whole wheat flour for some of the flour. Then I split the batter between a loaf pan and another glass pan that I have. Since these loaves are kind of small, I only cooked mine for about 40 minutes. I’m sure you can also make muffins with this recipe, just bake for 15-20 minutes instead. This would be great for making in advance and freezing as well! Enjoy!
