Though it’s been done before, I love this recipe because you don’t need a mixer–just a bowl, a fork, and a spoon–and always turns out great! On the off-chance you don’t have a go-to banana bread recipe, then this is the one for you.

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Prep time: 10 minutes

Bake time: 55-65 minutes

Total time: 65-75 minutes

Makes one loaf, about 8-10 servings

• 2-3 medium overripe bananas, peeled (about 1-1/4 to 1-1/2 cups mashed)
• 1/3 cup butter, melted
• 1/2 teaspoon baking soda (NOT baking powder!)
• Pinch of salt
• 1/2 – 3/4 cup sugar (dealer’s choice: I lean towards 1/2 cup and it’s sweet enough)
• 1 large egg, beaten
• 1 teaspoon vanilla
• 1-1/2 cups flour

• Preheat oven to 350 degrees Fahrenheit and grease a loaf pan, either 8×4 or 9×5.
• Mash the bananas and add the butter to a mixing bowl. Mix together well.
• Add remaining ingredients: Mix in the baking soda and salt, stir in the sugar, add the beaten egg and vanilla and mix together well. Mix in the flour.
• Bake for 55 to 65 minutes until a toothpick or knife inserted in the center comes out clean, with no batter.
• Cool for a few minutes in the pan and then remove and cool completely before serving.

• If you want to add any nuts, raisins, chocolate chips, other fruit, or your favorite add-in, make sure you add it after mixing in the flour. I wouldn’t exceed more than one cup of mix-ins or your bread will have a hard time baking. Try not to over-mix the batter or it will become kind of tough instead of fluffy. If you want just a little something, instead of mixing it in, just add it to the top.
• Banana bread will keep for about 4 days at room temperature before it starts to stale.
• The best bananas to use for this recipe are overripe ones. Lots of spots or already almost black. The flavor is so much better when they are overripe, and this is a great recipe to use to prevent food waste versus just throwing them away!
• If you prefer to make muffins, spoon your mixture into your lined or greased muffin tin and bake at 350 degrees for 20-25 minutes. This recipe will make 12 muffins.
• I have made this recipe with several types of flour, and all have turned out just fine. If you need to use gluten free or almond flour, go right ahead. I’ve also used regular all-purpose and whole wheat. While the color comes out a little different, it still tastes delish.

Banana bread is such a comfort food, and I especially like making it when I have too many bananas left that no one ate instead of just throwing them in the trash.

If I’m mixing up a batch in the summer, I usually try to bake early in the morning so my house cools down before it heats up outside. I also love doing the muffins in the summer because it’s such a great grab-and-go snack to take outside, in the truck while we’re driving somewhere, and it’s a little less messy to pack for a snack at the beach or the splash pad.

Fair warning: We usually skip chocolate chips in the summer because chocolate and heat…well, you can imagine the mess!

Be creative with this recipe and truly make it your own!

Until next time,