The banana is one of my favourite fruits. Slice it up and add it to some yogurt and granola and you have a lovely way to start the day. Or pack it carefully in your bag and take it with you for a great snack. But once that banana starts to get some brown spots, starts to get that little bit mushy, it’s time for banana bread. And then you have a new way to enjoy your banana for breakfast or as a snack.
MAKES 1 LARGE LOAF or 3 SMALL LOAVES
4 ripe mashed bananas
1/3 cup melted butter
3/4 cup sugar
1 egg, lightly beaten
1 tsp vanilla
1 cup of all-purpose flour
½ cup whole wheat flour (optional – you can use all purpose flour for a total of 1 ½ cups if you prefer)
1 tsp baking soda
Pinch of salt
Make it your way: add up to 1 cup of chocolate chips, toasted walnuts, or dried cranberries
Preheat the oven to 350F.
Mash bananas in mixing bowl. Stir melted butter into bananas. Blend in sugar, egg, and vanilla (or honey). Add the baking soda and salt and mix in well.
Lastly, stir in the flour until well blended. If you are adding chocolate chips, walnuts, or cranberries, add them now and stir into the batter. Pour mixture into a buttered loaf pan. If making one large loaf, bake for 50-60 minutes. If using three small loaf pans, bake for approximately 30-40 minutes. Every oven can run a bit differently, so I like to check on the loaf about 10 minutes before the suggested time to make sure it’s not overdone and then let it finish if it needs a bit more time. Slide a toothpick into the centre of the loaf to check if done – if toothpick comes than loaves are cooked all the way through.
Transfer to wire rack to cool. Store in airtight container or wrap tightly in aluminum foil.