Banana Bread

⏱ 70 min · Serves 10

A one-bowl loaf that turns spotty, over-ripe bananas into something worth waiting for. No mixer needed — just a fork, a spoon, and a little patience while it bakes.

Per serving: 215 kcal · 3.0g protein · 36.0g carbs · 7.0g fat

Ingredients

• 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
• 1/3 cup melted butter, unsalted or salted
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups of all-purpose flour

Method

1. Heat the oven to 350°F (175°C) and grease an 8x4-inch loaf pan with butter.
2. Peel the bananas into a large bowl and mash them with a fork until no lumps remain, then pour in the melted butter and stir to combine.
3. Sprinkle in the baking soda and a pinch of salt and mix through. Add the sugar, beaten egg, and vanilla, stirring after each.
4. Add the flour and fold it in just until no dry streaks show — don't overwork the batter.
5. Scrape the batter into the prepared pan, level the top, and bake for 55 to 65 minutes. A skewer pushed into the middle should come out with a few dry crumbs but no wet batter; if the crust darkens before the centre sets, drape foil loosely over the top and keep baking.
6. Rest the loaf in its pan for a few minutes, then turn it out onto a rack and let it cool fully before slicing — a serrated bread knife gives the cleanest slices.
7. Wrapped tightly, the loaf keeps 4 days at room temperature, up to 5 days refrigerated, or several weeks frozen.