Don’t Throw Away Ripe Bananas Bread

This is so delicious it disappears before it even cools off!

Contributor:  John Elder

Yield
One Loaf

Notes
•  No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one bowl.
•  The best bananas to use for banana bread are those that are over-ripe.
•  The yellow peels should be at least half browned, and the bananas inside  squishy and browning.

Ingredients
2-3 very ripe bananas, peeled
1/3 cup melted butter
1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Directions
PREP: 10 Minutes  Cook Time:  1 hour

•  Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
•  In a mixing bowl, mash the ripe bananas with a fork until smooth.
•  Stir the melted butter into the mashed bananas.
•  Mix in the baking soda and salt.
•  Stir in the sugar, beaten egg, and vanilla extract.
•  Mix in the flour.
•  Pour the batter into your prepared loaf pan.
•  Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
•  Remove from oven and cool completely on a rack.
•  Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)

 

Credit
Simply Recipes

 

Respond to Don’t Throw Away Ripe Bananas Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s