Banana Bread

Banana bread is the original use-it-up recipe: three sad, brown bananas going soft on the counter become a tender, fragrant loaf. It comes together in a single bowl with a fork, so there’s barely any cleanup.

Slice it warm with a smear of butter, toast it the next morning, or just tear off pieces straight from the pan when no one’s looking. It keeps well wrapped on the counter for a few days, if it lasts that long.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup butter, melted
• 3/4 cup white sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large bowl, mash the bananas, then stir in the melted butter.
3. Mix in the sugar, beaten egg, and vanilla until well combined.
4. Sprinkle the baking soda and salt over the batter and stir to distribute.
5. Add the flour and fold gently just until no dry streaks remain. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Equipment

• 9x5 inch loaf pan
• Mixing bowl
• Fork or potato masher