My kids can not get enough of this Banana Bread when we make it!
Am I the only person who buys bananas just to let them turn into that perfect brown color on the counter? I like bananas, but sadly, bananas do not like me. They give me heartburn every time I eat one. However, banana bread and I get along great! That’s weird, right? Anyways, this is a super simple recipe, and great for the little ones to help you with. We like to make one batch in muffins and one in a loaf. It honestly only last 2 days, at the most, each time we bake some. *Tip #1, make 2 batches and put one in the freezer to pull out later. You’ll thank me when you remember that hidden loaf!
One of the things I love about this recipe is the easy prep and clean up. Anytime you put kids in the kitchen, the mess (and the memories) multiply. With this recipe you only need one bowl and one spoon! You don’t have to dirty the big mixer or multiple bowls. Less clean up is always a plus with this mama!
Now here is what you do need:
- 2 or 3 very ripe bananas, peeled (at least half the peel should be browned)
- 1/3 cup melted butter
- 1 large egg, beaten
- 3/4 cup sugar (more or less depending on your sweet preference)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
And here is what you do with it!
Preheat the over to 350F
In a large mixing bowl, mash the bananas with a fork (or potato masher) until smooth. Stir in the melted butter.
Mix in the baking soda and stir. Next add the sugar, beaten egg and vanilla. Mix well before finally adding the flour and mix completely.
Pour your batter into a greased load pan or muffin tin. Bake for 50-60 minutes. Test by inserting a toothpick in the center. When the toothpick comes out clean, your banana bread is done.
Remove from the oven and let cool in the pan for a few minutes. Remove the banana bread from the pan and let cool completely on a cooling rack. If it sticks coming out, slide a knife around the edge of the bread to loosen it from the pan. Slice and serve, or store in an air tight container. If you’re freezing a loaf make sure to wrap it tight without air leaks to avoid freezer burn. Honestly, I don’t know how long it’s good in the freezer because ours never stays in the freezer more than a couple of weeks. My kids ask for banana bread all the time!
*Tip #2: If you are making muffins, I love to use this scoop to avoid the mess of using a spoon to get the batter in the muffin cups.