This was the easiest and best smelling thing I’ve probably ever baked.
Ok quarantine folks. You’ve got some overripe bananas and don’t wanna throw them away in this time of chaos? I have a solution for you 🙂
This takes such limited ingredients, mixes in one bowl, and bakes for an hour… what more could you want?
This is my first time baking banana bread and I can promise not only will I never buy overpriced banana bread from a coffee shop again, but it was also the best I’ve ever had.
Let’s doooooo it:
INGREDIENTS:
- 3-4 overripe banana (should at least have brown spots)
- 1 teaspoon of baking soda
- 1 1/2 cups of flour
- 1 cup of sugar (I recommend brown or light brown)
- Splash of vanilla extract
- 1 whisked egg
- 1/4 or 4 tablespoons of softened butter
- Pinch of salt
- Large drizzle of maple syrup (added right before baking)
Grab a baking bread pan and coat with oil, cut a piece of parchment paper and lay horizontally across the pan (for easy removal). Spray top of paper and set oven for 350 F.
Using one mixing bowl, add soft bananas and beat till smooth, then add eggs, vanilla extract, and butter till combined. Slowly add in dry ingredients: baking soda, sugar, flour, and salt. Whisk till just combined (DO NOT, I cannot stress this enough, over-mix. This will create a tough banana bread). Pour into pan and tap till the mixture has settled. Grab your maple syrup and drizzle overtop. (Not required but highly recommend).
Taking a toothpick or any other small pick, swirl syrup into batter. Put it into oven and check on it every 15 minutes, but it should take roughly an hour. Remove when toothpick comes out clean and let rest. Using parchment paper, remove from pan, slice, and enjoy!!!!
That’s literally it. You can make this, someone who’s never seen a kitchen can make this, so why haven’t you made it yet? Send me pictures of your finished banana bread and thoughts. You can add in nuts, chocolate chips, or even make a whipped butter or brown butter frosting topping (which I might do later today!).
Hope you use and enjoy this recipe!!
-Ari
Resting Munch Face 