This easy peasy recipe made it on my eldest son’s list of favorite food his mommy makes (officially, on his mother’s day card to me). This makes me want to make it even more than I do! Because it contains ingredients that are always in my kitchen, and it’s prep time is only 3-5 mins, my boys get to gobble this stuff up nearly weekly as it is. It is perfect for quick morning breakfasts if baked the night before, but nothing beats fresh bread right out of the oven. When it’s eaten warm, it helps me avoid the temptation of layering a thick spread of butter overtop. I’m the first to admit. I have a bread and butter problem. It’s definitely a weakness – I get it from my butter loving mother. I love to freeze extra slices in zip lock bags to grab for school lunches, but I have rarely met a loaf that hasn’t been devoured within a 24 hr period. I’m choosing to keep it in my healthy section because I way more often than not substitute ingredients for healthier ones (two thirds whole wheat flour, applesauce in lieu of butter, honey in lieu of sugar etc) and it gives me the perfect chance to toss in some added nutrition that the wee ones won’t notice like ground flax, psyllium husk and even a bit of veggie puree. It also contains a significant amount less sugar per slice than the teaspoon I put in my coffee when I enjoy one. Once you have the original recipe down, go ahead and experiment!
- 3-4 ripe bananas
- 1/3 C melted butter (5 1/3 tbsp)
- 3/4 C granulated sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 1 1/2 C all purpose flour (my fav combo is 1/2 C all purpose and 1 C whole wheat flour)
No need for a mixer! Simply preheat oven to 350 degrees. In a lg bowl, mix the melted butter into the mashed bananas and then add sugar, egg and vanilla. Sprinkle baking soda and salt over the mixture and then add the flour (no need to sift either!). Incorporate. Pour mixture into a buttered 4×8 inch loaf pan. I prefer one with a rounded edge. Bake 50 min – 1 hr until golden brown on top and baked fully through.
Photo cred: Rebecca O’Hara