When life gets busy and you forget to pack a banana in your lunch for a week straight, you make banana bread.
It's so simple to whip up homemade banana bread and I've yet to meet someone who doesn't love it. Last night was the perfect spring evening and I baked this bad boy with the windows open and a beer in hand. I love that for this recipe, you don't even need an electric mixer. Instead, you just need a one bowl and three perfectly over-ripe bananas.
Last night I realized that sometimes you just have to chill out and enjoy a warm evening that is filled with the smell of freshly baked bread. We can't control much in this world, but we can control who we surround ourselves with. So kick back, surround yourself with the people who love you, and make some banana bread to eat on the front porch. Oh, and it pairs perfectly with grapefruit ale.
Enjoy, you'll find the recipe at the bottom.
• 3 very ripe bananas, peeled
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 1 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1.5 cups of flour
- Preheat oven to 350° F. Prepare a loaf pan by greasing it throughly and adding a dusting of flour to all sides. Set aside.
- Mash the bananas in a bowl with a fork until smooth. Stir in melted butter and combine.
- Mix in baking soda, salt, sugar, and beaten egg. Then, add in vanilla extract. Once combined, add flour.
- Pour the batter into the prepared loaf pan and make sure the batter is evenly distributed. Bake for 50 minutes, and then check every 8-10 minutes to see if the bread is done. Once a toothpick is inserted into the top and comes out clean, the bread is done.
- Allow the bread to cool in the loaf pan for approximately 30 minutes. Once cool to the touch, flip the pan over and carefully remove the bread. Allow the bread to cool completely before storing.
Tip: I like the top of my bread to be a little underdone :). You'll know it's ready though when the top and sides are golden brown and you can't see any uncooked batter on the top.