One of my father’s favourite treats is freshly baked banana bread. When made correctly, it is flavourful and moist – and it makes your home smell incredible.
As much as I love bananas, my best friend cannot tolerate them. The taste and smell of them makes him ill so I have to remember not to have any bananas at home whenever he visits. Thankfully, I adore him greatly so I create a banana-free home when he is here. But when he leaves, it’s time to stock up on these tasty sources of potassium.
Whether you’re a seasoned baker or a novice like me, you’ll find this recipe straightforward and quick to prepare. I hope you enjoy how fantastic your kitchen will smell as this almost one-bowl loaf bakes in the oven.
- 4 to 5 bananas, very ripe, peeled and mashed
- 1/4 cup butter, unsalted, melted
- 1 cup brown sugar, packed
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 teaspoon baking soda
- Preheat the oven to 350 degrees with the rack in the middle.
- In a medium mixing bowl, mash the bananas. (I use my handy masher.)
- Combine all of the ingredients into the mixing bowl.
- Mix well.
- Lightly butter the loaf pan and turn the batter into the greased pan.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
- Let the banana bread cool in the pan for 10 minutes before turning it out onto a wire rack for further cooling, or onto a plate for serving.
I use the same batter for individual servings that I make using a muffin tin. This way, everyone gets some of the sugary, crispy parts. When using muffin tins, baking time will need adjustment. For large muffins, you will need approximately 35 minutes baking time.