Ingredients 

1) 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2         cups mashed) 

2) 1/3 cup (76g) butter, unsalted or salted, melted 

3) 1/2 teaspoon baking soda (not baking powder) 

4) 1 pinch salt

5) 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

6) 1 large egg, beaten

7) 1 teaspoon vanilla extract

8) 1 1/2 cups (205g) all-purpose flour 

 

1) Preheat the oven and prepare the pan:

    Preheat the oven to 350°F (175°C), and butter an 8 x 4-inch loaf pan. 

2) Mash the bananas and add the butter:

    In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir     the melted butter     into the mashed bananas. 


 

3)  Mix in the remaining ingredients:

      Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla                    extract. Mix in the flour.



 4) Bake the bread:

      Pour the batter into your prepared loaf pan. 

    Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden                skewer inserted into the     center comes out clean. A few dry crumbs are okay;        streaks of wet batter are not. If the outside of the     loaf is browned but the                center is still wet, loosely tent the loaf with foil and continue baking until the            loaf is fully baked.
 

5) Cool and serve:

    Remove from oven and let cool in the pan for a few minutes. Then remove the            banana bread from     the pan and let cool completely before serving. Slice and        serve. (A bread knife helps to make slices        that aren't crumbly.)

    Wrapped well, the banana bread will keep at room temperature for 4 days. For         longer storage,               refrigerate the loaf up to 5 days, or freeze it.


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