Banana Bread

Banana Bread? Yes, please! 

Happy Monday!! 

I have tried many banana bread recipes...too many to count...

I never had success... 

I mean the banana breads would get too dark, too fast and have a soggy middle. Other banana bread recipes I tried would get hard and dry. FRUSTRATING!!  Banana bread has been a baking nemesis for me. It truly sounds silly but I have wanted to master baking banana bread for a long time! 

And then....FINALLY!!! 

For years now this has been my go to recipe. Simple, easy to make, and has a nice balance. I use a fork or spoon to mix this recipe I don't recall where I got the original recipe but I made some minor modifications anyways. 

I bought some bananas and have been waiting for them to ripen so I may share this recipe with you.

Ingredients List

2 or 3 ripe bananas, mashed

1/3 cup salted butter, melted

3/4 cup sugar

1 egg 

1 teaspoon vanilla

1/2 teaspoon baking soda

1 1/2 cups all purpose flour

Directions

Preheat oven to 350 degrees. 

In a small or medium sized bowl, smash the bananas and mix in the melted butter. Then add in the sugar, egg, and vanilla. Lastly, mix in the baking soda and then the flour.

**Pour mixture into a greased 4x8 inch loaf pan. Bake 45 minutes to 1 hour. I use the toothpick test to double check if the loaf is ready.

TIPS:

**If you want a wider loaf use a 6x8 pan. This is great for small bars vs slices. 

I nearly wrote this is a fool proof recipe, and it can be if you double check your ingredients! Though there are not many; don't forget to add the baking soda. I made this mistake once and it does not turn out well. Do not add the baking soda once the batter is already in the pan and just swirl it in. The baking soda does not mix in evenly. Once baked like this, I saw brown swirls and swirl patches taste of straight baking soda! If you noticed you've forgotten the baking soda, I'd suggest remove the batter from the pan and place back into your bowl to remix. Re-wash your pan, grease, and re-pour your batter for baking.