I am a big fan of bananas, but I only eat them when they are still a shade of green. Once they are yellow with spots then I have to find another use for them.
I am not a big baker, but banana bread is one of my favorite things to make because it’s easy, delicious and great to have on hand when guests come over! It’s a great snack, breakfast, or dessert (I add a little maple syrup). Also goes great with a crisp glass of white wine.
First, preheat the oven to 350°F (175°C), and butter your loaf pan (4×8-inch).
- 2-3 very ripe bananas, peeled
- 1/3 cup melted butter
- 1 cup of sugar- (This is flexible if you want to tone down the sweetness you use 3/4 cup or even a 1/2 cup)
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon of cinnamon (I eye ball it because sometime a like it to have a little more spice or you can omit it all together)
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Mix it all up:
In a mixing bowl- no mixer required, mash the bananas with a fork until smooth and creamy looking. Then stir in the melted butter with the bananas. Add in the baking soda and salt and stir.
Stir in the sugar, beaten egg, and vanilla extract. Last but not least, slowly mix in the flour.
Pour the batter into your buttered loaf pan. Bake for 50 minutes to 1 hour. Insert toothpick in the center and if it comes out clean, it is ready!
Let pan cool completely then shimmy the loaf out of the pan, slice and serve.
Try with Green Eyes Grüner Veltliner 2014– a crisp, well-balanced white wine with lively acidity and a clean finish. It has plenty of attractive aromas of green pear, baking spice and caramel- so perfect with the banana bread.