I love recipes that incorporate leftovers or utilize ingredients that would otherwise go wasted. Our fruit basket is always stocked with bananas, as both my girls are bananas over them! (Sorry not sorry :D). The thing with bananas however is that they ripen so fast and almost every week we’re left with a couple of very ripe, gooey mushy bananas no one wants to eat.
If you’ve been following my blog, my resolution for this year is to avoid food wastage at all costs. That means lots and lots of delicious and moist banana bread. The tantalizing smell of the ambrosial banana bread that filled my apartment as it baked was unreal. IKEA should really make banana bread scented candles!
Banana Breads are so simple to make, you will probably find all the ingredients required for this recipe already in your pantry. You can customize this recipe by adding a handful of chopped walnuts or chocolate chips. We love devouring our banana bread with a thick layer of Mascarpone cheese and a drizzle of maple syrup.
- Ripe Bananas 2
- Melted Butter 1/3 cup
- Baking Soda 1 tsp
- Salt a pinch (optional)
- Sugar 3/4 cup
- Egg 1; beaten
- Vanilla Essence 1 tsp
- All-purpose Flour 1 and 1/2 cup
Preheat your oven to 180 C. In a mixing bowl mash ripe bananas with a fork until completely smooth. Add melted butter to the mashed bananas and stir. Add baking soda and salt and keep mixing with a wire whisk or mixing spoon. Stir in sugar and beaten egg. Once the sugar and egg are incorporated add flour and mix until all the lumps are removed and batter is smooth.
Butter an 8 inch loaf pan. Transfer prepared batter into the loaf pan and bake in the oven for 45-50 minute at 180 C or until a toothpick inserted in the center of banana bread comes out dry and clean.
Once baked, allow the banana bread to cool down before removing from the pan. Slice and serve with mascarpone cheese and maple or syrup or any other toppings of your choice.