You’re into a recipe that you can make with one bowl, and feed a dozen.

I’ve made several banana bread recipes and I always come back to this recipe posted in “simplyrecipes” by Elise, original recipe of Mrs.Hockmeyer. It is a wonderful standard recipe that you can build upon and customize to your liking. The banana bread turned out super moist with loads of banana flavor, the loaf was gone so fast! So we get extra banana’s and just watch them turn brown to use for this recipe!

Really ripe and spotty bananas is perfect for this recipe which is the secret for rich banana flavor and aroma!

It’s raining or snowing and you need something toasty and cake-like to go with your coffee or chai, here it is! Also a great make ahead recipe for breakfast.

The original recipes says 1 cup of sugar which could be easily reduced to 3/4 cup.  For darker color, I sometimes add 1/2 cup sugar and 1/4 cup of dark brown sugar. And always add handful of pecans/walnuts.

Ingredients

• 3 ripe bananas
• 1/3 cup butter-Melted
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 1/3 cup pecans/walnuts -Broken into small pieces

Mixing and Baking

Preheat the oven to 350°F (175°C).

In a large mixing bowl, Use a potato masher/fork/spoon to squish the banana and mix in the melted butter.

Once well combined, Beat in an egg and mix in the sugar and vanilla extract.

Sprinkle the baking soda and salt over the mixture. Add the flour and pecans/walnuts last, mix well.

Pour the thick batter into a greased 4×8 inch baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50-60 minutes.

Cool on a rack. Remove from pan and slice to serve.

Happy baking!