My kids love fruit, and bananas are one of their favorites. There are those times though, when the munchkins get “banana-d out”, or the bananas ripen faster than we can eat them. On my last grocery run, I purposely purchased bananas that were more ripe just because I wanted banana bread. They were cheaper too!
This is my go-to recipe for banana bread. One I got years ago when I was student teaching. I love it because it’s simple and quick to mix up. It’s a great way to use up over-ripe bananas and make the kitchen smell yummy.
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I have the printable recipe at the end of this post, but here is the step-by-step process with pictures. Definitely simple to make. You’ll have to try hard not to lick the spoon! (Yeah, I know, raw egg. Blah, blah.)
What You’ll Need:
- 3-4 Ripe or Over-ripe Bananas
- 1 cup of Sugar
- 1 1/2 cups of Flour
- 1 tsp of Baking Soda
- 1 tsp of Salt
- 1/4 cup melted butter (make sure it’s not too hot)
- 1 egg
In a medium-sized bowl, mash your bananas with a fork (lumps are fine).Stir in the remaining ingredients until well blended.
Pour into buttered loaf pan(s). Bake at 325 degrees F for 50 minutes to 1 hour until a toothpick comes out clean from the center.
- 3-4 ripe or over-ripe bananas
- 1 cup sugar
- 1 1/2 cup flour
- 1 egg
- 1/4 cu melted butter (not too hot)
- 1 tsp baking soda
- 1 tsp salt
- Mash bananas with fork (lumps are okay).
- Stir in remaining ingredients until well blended.
- Pour into buttered loaf pan(s).
- Bake at 325F for 50 minutes to 1 hour until a toothpick comes out clean from the center.