Easy Banana Bread

Moist, simple, and the best use for those spotty bananas. One bowl and no mixer.

• Prep time: 10 minutes
• Cook time: 60 minutes
• Total time: 1 hour 10 minutes
• Makes: 1 loaf (10 slices)

Ingredients

• 3 very ripe bananas
• 1/3 cup (75 g) unsalted butter, melted
• 3/4 cup (150 g) brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups (190 g) all-purpose flour

Instructions

1. Preheat the oven. Heat to 350°F (175°C). Grease a 9 x 5 inch (23 x 13 cm) loaf pan.
2. Mash. Mash the bananas in a large bowl until mostly smooth.
3. Add the wet ingredients. Stir in the butter, then the sugar, egg, and vanilla.
4. Add the dry ingredients. Sprinkle over the baking soda and salt, then fold in the flour until just combined.
5. Bake. Pour into the pan and bake for 55 to 65 minutes, until a skewer comes out clean. Cover loosely with foil if the top browns too quickly.
6. Cool. Leave for 10 minutes in the pan, then finish cooling on a rack before slicing.

Tips

• Riper is better: Black-spotted bananas give the most flavor and sweetness.
• Serve it: Try it with fresh strawberries, or toasted with butter.

Storage

Wrap and keep at room temperature for up to 3 days, or freeze slices for up to 3 months.

Nutrition (per slice, approximate)

230 calories, 3 g protein, 39 g carbs, 7 g fat