Monday, April 15, 2013

Banana Bread

My kids eat a lot of fruit -- strawberries, grapes, oranges, apples, kiwi, you name it.  They love fruit.  And they especially love bananas.  My oldest son will not eat a sandwich for lunch so I usually have to send him to school with granola, a banana and yogurt.  Needless to say, we have a lot of bananas in our house. 

Bananas ripen quite quickly and turn from firm to mushy.  Which makes it no longer 'lunch pack-able' for my son.  So, in order to not waste ripe bananas, I use them to make banana bread.  A super easy recipe (you don't even need to use a mixer!) and a tasty, healthy snack.   For variety, add chopped pecans! 

3 ripe bananas
1/3 cup of melted butter
1 cup of brown sugar
1 egg
1 teaspoon of vanilla
1 teaspoon of baking soda
1 pinch of salt
1 1/2 cups of flour

1.  Peel and mash the three ripe bananas in a bowl.

2.  Melt the butter and mix with the bananas.

3.  Beat the egg and vanilla in a small bowl.  Mix the brown sugar and egg mixture with the bananas.

4.  Add the baking soda and pinch of salt to the bananas and stir.

5.  Mix in the 1 1/2 cups of the flour with the bananas.

6.  Preheat the oven to 350 degrees.  Butter a loaf pan and pour the batter in the loaf pan.  Cook in the oven for 50 minutes (until you can insert a toothpick and it comes out clean).

7.  Cook on a wire rack.  Remove from pan and slice to serve!

No comments:

Post a Comment