If Michael would eat all the fresh bananas I buy, we wouldn’t be in this situation all the time. Overripe bananas = banana bread. I am always searching for my new favorite banana bread recipe, but I keep coming back to this simple one-bowl recipe. I got the recipe from Simply Recipes but put my own lazy spin on it. This morning I was up baking at 5:00 a.m. so I didn’t want to run the mixer, wake Michael up, disturb the peace and quiet, and have to share my banana bread. The one bowl recipe was definitely the way to go.
This time I took lazy baking to a whole new level by putting all the ingredients into a bowl and mixing it up. I didn’t beat the egg, sift the dry ingredients, or fold anything into anything else. Just dumped everything in, mixed it up with a wooden spoon, poured the batter in the pan and baked it in my new oven. It came out perfectly moist with nice chucks of banana. I didn’t add nuts, raisins, cinnamon or nutmeg. Just lots of ripe banana and extra vanilla. This is banana bread at its simplest best.
- 2-3 very ripe bananas, peeled and mashed
- ⅓ cup melted butter, cooled to room temperature
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1½ cups all-purpose flour
- Preheat oven to 350 degrees and spray an 8x4 loaf pan with baking spray.
- Peel the bananas and mash with a fork in a large bowl. Add the butter, sugar, vanilla, baking soda, salt, and flour. Stir with a wooden spoon well mixed. Pour into prepared loaf pan. Make at 350 degrees for 60-70 minutes until a wooden skewer comes out clean. Remove from oven and cool in pan for 10 minutes. Turn bread out onto a wire rack and cool to room temperature. Serve plain or lightly buttered.