Easing back into the kitchen with this super easy recipe.
Introduction: Easy Banana Bread
I never really liked banana bread pre-pandemic –was it just me, or banana bread leaves an annoyingly persistent aftertaste?
But staying at home was an opportunity to branch out and widen my culinary palate. Specifically by doing something with the ripe bananas threatening to push my mom into food-wasting-related hysterics.
I’ve made banana bread maybe twice over the last year at home for that very reason. What I realized is that it’s not even “bread” bread. It’s like a bread-cake hybrid. It doesn’t need time to rise. It just needs heat. Still comfortingly easy to make regardless, and it fills the stomach in a pinch.
Ingredients: Banana Bread
- 1 to 1 1/2 cup all-purpose flour (I’ve also tried it with cake flour to some success)
- 1/8 tsp salt (essentially a pinch of salt)
- 1/2 tsp baking soda
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1 egg, beaten
- 1 cup of ripe to overripe bananas, peeled and mashed
- *1/2 tsp vanilla extract (optional)
No-fuss Banana Bread Recipe
Prep time: 15 minutes
Bake time: 40-50 minutes
- In a large bowl, combine the dry ingredients: flour, salt, baking soda.
- In another bowl, cream together the butter and brown sugar. Stir in the egg, mashed bananas and vanilla extract.
- Carefully stir in the banana mixture into the flour mix.
- Pour the batter into a lightly-greased loaf pan.
- Bake for 40 minutes to 50 minutes at 175C. As always, you can check if it’s a toothpick or tester inserted into the loaf comes out clean and dry.
- Let cool in pan for a few minutes, then remove from pan.
- Slice and serve.
I’m also slowly easing back into blogging. I have a couple of posts lined up. In the meantime, I’m studying for my physician licensure exams this September (the horror). Happy World Health Day!
Until next time!
❤️ Your resident kitchen gremlin