I’m about to bless your taste buds with the most phenomenal banana bread ever, and to make it even better, this recipe is sooooo easy to make. Literally throw everything in one bowl, no mixer required.
The flavor is enough to blow your mind, but not overly banana flavored that it would make you gag. Just to give you an idea of HOW good it is, I made 2 loaves yesterday and we have about a quarter left of one loaf, and that’s it. I’ve also made this recipe in the form of mini muffins. Makes it way less messy for kiddos, and equally irresistible to adults. You can bag up 3-4 and take on the go or send in a lunchbox. Just be careful with the mini muffins; it’s easy to get carried away and forget how many you’ve eaten.
I originally found this recipe from my sister who found it on simply recipes. The first time I tried it I was hooked, and I know you will be too.
BEST BANANA BREAD
- 2 to 3 very ripe bananas, peeled
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
1 Preheat the oven to 350°F, and butter a 4×8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. (I like to use a potato masher to make it easier). Stir the melted butter into the mashed bananas.
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 your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F, 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. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.