Banana Bread

Name: Banana Bread
Yield: 1 loaf
Ingredients: 3 large very ripe bananas (brown/spotted — the riper, the sweeter and more flavorful); 80 ml (⅓ cup) melted butter or coconut oil; 150 g (¾ cup) sugar (or ½ cup for less sweet); 1 large egg; 1 tsp vanilla extract; 190 g (1½ cups) all-purpose flour; 1 tsp baking soda; ½ tsp fine sea salt; ½ tsp cinnamon; 60 g (½ cup) chopped walnuts or pecans (optional)

The best use of overripe bananas ever invented. Moist, warmly spiced, and better the day after you bake it.

1 loaf

Yield

1 hour 10 minutes

Time

Wrapped tightly at room temperature for 3-4 days. Refrigerator for 1 week. Freezes beautifully (sliced or whole) for up to 3 months.

Keeps

The best use of overripe bananas ever invented. Moist, warmly spiced, and better the day after you bake it.

Ingredients

3 large very ripe bananas (brown/spotted — the riper, the sweeter and more flavorful)
80 ml (⅓ cup) melted butter or coconut oil
150 g (¾ cup) sugar (or ½ cup for less sweet)
1 large egg
1 tsp vanilla extract
190 g (1½ cups) all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
½ tsp cinnamon
60 g (½ cup) chopped walnuts or pecans (optional)

Method

Preheat oven to 175°C (350°F). Grease a 9x5-inch loaf pan or line with parchment.
In a large bowl, mash the bananas thoroughly with a fork. Stir in the melted butter.
Add the sugar, egg, and vanilla. Mix until combined.
Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently until just combined — a few lumps are fine. Fold in the nuts if using.
Pour into the prepared pan.
Bake 55-65 minutes until a toothpick comes out clean and the top is golden brown. If the top browns too fast, tent loosely with foil for the last 15 minutes.
Cool in the pan 10 minutes, then turn out onto a wire rack.
*Storage:** Wrapped tightly at room temperature for 3-4 days. Refrigerator for 1 week. Freezes beautifully (sliced or whole) for up to 3 months.

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