Sometimes you’ve got just a few too many bananas on hand and they are driving you…well…you know…bananas. Rather than leaving them to turn brown and lose their appeal it’s a good time to turn them into bread for a nice treat.
This recipe comes from a book – Sunset’s Easy Basics – my mom gave me years ago when I was just learning to cook (things other than macaroni and cheese). It’s a simple recipe and one that’s always a winner.
I like to use two smaller pans to make different variations. Consider these options:
- Chocolate chips (handful)
- Nuts (pecans, walnuts)
- Substitution of one banana for crushed pineapple (squeezed to remove much of the liquid). Note: this results in a moist bread that’s sweeter than the version below – but delicious!
- Coconut (tropical flavor)
- Frozen bananas (instead of fresh). You’ll need to thaw and drain the liquid, but results will be almost as good as fresh.
- 3 large ripe bananas
- 1 cup sugar
- 1 egg
- 4 tablespoons butter or margarine, melted and cooled
- 1 ½ cups all purpose flour
- 1 teaspoon each salt and baking soda
Preheat oven to 325 degrees. Lightly grease a 9 by 5-inch loaf pan. Set aside.
In a bowl, mash bananas; you should have 1 cup. Beat in sugar, then egg and butter. In another bowl, stir together flour, salt and baking soda; add to banana mixture and stir just until all flour is moistened. Pour batter into prepared pan.
Bake for 55 to 60 minutes (insert toothpick, if it comes out clean, it’s done). Makes one loaf (or two small).