Americanvegetarian
Banana Bread
Those three black bananas on the counter, flour, sugar, and a loaf pan. The banana bread people bake because throwing fruit away feels worse than turning on the oven.
70 minsEasy4 servings280 kcal
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Banana Bread
Those three black bananas on the counter, flour, sugar, and a loaf pan. The banana bread people bake because throwing fruit away feels worse than turning on the oven.
FromYourFridge.com
Total Time: 70 mins
Difficulty: Easy
Servings: 4 Servings
Calories: 280 kcal
shopping_basketIngredients
- Very ripe bananas3 large, mashed (about 1 1/2 cups)
- Melted butter1/3 cup
- Sugar3/4 cup
- Egg1 large, beaten
- Vanilla extract1 teaspoon
- Baking soda1 teaspoon
- Salt1/4 teaspoon
- All-purpose flour1 1/2 cups
- Chopped walnuts or chocolate chips1/2 cup, optional
Nutrition Per Serving
Calories
280
Protein
4g
Fat
11g
Carbs
42g
restaurantInstructions
1
Heat the oven
Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment.
2
Mash bananas
Mash bananas in a large bowl until mostly smooth with a few lumps. Stir in melted butter, then sugar, egg, and vanilla.
3
Dry ingredients
Sprinkle baking soda and salt over the bowl and stir. Add flour and fold just until you do not see dry streaks. Do not beat — overmixing makes a tough loaf. Fold in nuts or chips if using.
4
Bake
Scrape into the pan. Bake 50–60 minutes until a toothpick in the center comes out with a few moist crumbs, not wet batter. If the top browns too fast at 40 minutes, tent loosely with foil.
5
Cool
Cool in the pan 10 minutes, then turn out onto a rack. Slice when warm or the next morning. Wrap leftovers; it keeps 3 days on the counter.
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