Banana Bread

Ingredients

• 2 to 3 ripe bananas, mashed (about 1 cup)
• 1/3 cup (75g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups (190g) all-purpose flour
• 1/2 to 1 cup chopped nuts (such as walnuts or pecans), chocolate chips, or dried fruit

Directions to prapare

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 cup of mashed bananas.
3. In a separate large bowl, mix together the melted butter and sugars until well combined.
4. Add the beaten egg and vanilla extract to the butter-sugar mixture, and mix until smooth.
5. Stir in the mashed bananas until evenly incorporated.
6. Sprinkle the baking soda and salt over the banana mixture, and gently stir to combine.
7. Gradually add the flour to the banana mixture, stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps remaining.
8. If using, fold in the chopped nuts, chocolate chips, or dried fruit until evenly distributed throughout the batter.
9. Pour the batter into the prepared loaf pan, spreading it out evenly.
10. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Tips: You can store leftover banana bread in an airtight container at room temperature for a few days or in the refrigerator for longer freshness. Banana bread also freezes well; simply wrap tightly in plastic wrap and store in an airtight container or freezer bag for up to three months.