Like many of us in this free world we love banana bread! I absolutely can't get enough of it's sweet, loafy goodness. Banana bread is simply the most versatile baked good that has ever existed.
The uniqueness of banana bread is that you wouldn't need a sophisticated appliance! A measuring cup, a fork to whip the eggs, and a strong spoon to combine the batter is all you will ever need. The amount of sugar is adjustable. Original recipes called for a cup of sugar, but I am usually fine with 3/4 , or 1/2 a cup.
You can throw in a cup of chopped almonds, raisins, or white chocolate if you like, or put them in muffin tins to make banana muffins instead. You can also go a little further and make some strawberry or chocolate-chip banana bread, whatever your flavor might be.
So Let's Dive In..
- 3 to 4 overripe bananas, peeled and mashed
- 1/3 cup melted butter, unsalted or salted
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup brown sugar (feel free to adjust the sugar content to your preference)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg (optional)
- 1/2 teaspoon cinnamon (optional)
- 1 1/2 - 2 cups of all-purpose flour (depends on the desired stiffness)
Preheat oven to 350 degrees F or 175 degrees C and lightly grease a 9x5 inch loaf pan or muffin pans.
In a mixing bowl, smash the ripe bananas with a fork until it is perfectly smooth. Throughout the mashed bananas, stir the melted butter. And it is this moment where the magic of banana bread happens.
In a wide bowl, add flour, baking soda and salt. In a different bowl, add brown sugar to the mixture. Stir in the eggs and mashed bananas until well mixed. Stir the mixture of bananas into flour then stir in the vanilla extract, cinnamon and nutmeg. Add the batter to the prepared loaf pan or muffin pan.
Bake for 50 minutes to 1 hour at 350 ° F or 175 ° C, or until a tester inserted into the middle comes out clear.
Take contents out of the oven and let it cool in the pan for a few minutes. Remove the banana bread from the pan and let it cool before eating, cutting and serving.
This recipe can serve 4-8 people depending on calorie needs and preferences of the individuals. I hope that this recipe brings you as much joy as it has brought me over the years!