Saturday, November 14, 2015

Waste Not Banana Bread

I absolutely abhor waste. So, when the bananas start to look like this one - too brown, I click over to a favorite recipe for banana bread from Simply Recipes to whip up something yummy which will last for several days longer than the bananas would alone.

I promise  - this recipe is simple. Here's how....

(If you have 2 bananas and a few baking basics, you can make this up in about 5 minutes of work and an hour of baking time.) This is my version of the banana bread recipe I first discovered from Simply Recipes (which is a phenomenal resource). Enjoy!


2 ripe bananas, peeled
1/3 cup melted butter
3/4 cup of sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 cups of all-purpose flour

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.


In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas, then add remaining ingredients and mix. Pour the batter into prepared loaf pan (see image on the left). 


Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. (It will slide right out when flipped upside down in about 10 minutes). Slice and serve. 

Options: 

  • Use 3 bananas for more banana zing. 
  • Add chopped nuts. 
  • Add chocolate chips. 
  • Swap out 1/4  to 1/3 cup of the all-purpose flour for whole wheat flour.


Take-away - All things have purpose. Find it.

To see more of my simple recipes, check out In the Kitchen


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