Banana bread

The beauty of this banana bread recipe is you don’t need a fancy mixer! A fork to whisk the eggs and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe calls for a cup of white sugar, but most people, including me, do just fine with 3/4 of a cup, and many are happy with a 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make muffins instead. You can even go a step further and make Chocolate banana bread.
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.

Preparation time : 1 hour 20 mins

Makes : one 4x8 inch loaf

Ingredients :

Very ripe bananas, peeled : 2 to 3
Melted butter : 1/3 cup
Sugar : 1 cup or less
Beaten egg : 1
Vanilla extract : 1 teaspoon
Baking soda : 1 teaspoon
Salt : pinch
All-purpose flour : 1 1/2 cups
Walnuts : 1/4 cup

Method :

Preheat the oven to 350°F (175°C), and butter a 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, chopped walnuts 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.)

Enjoy your yummy banana bread :)

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