This banana bread is quick, uncomplicated. And it uses ingredients most kitchens already have on hand. It’s a simple way to use overripe bananas and turn them into something tasty and satisfying, with very little effort.
I worked for a few years in a group home for girls. Having an in-house chef was the best perk of this job. Primarily, she cooked for the residents of the group home. But every week we had a staff meeting, and she made lunch for us. This banana bread was one of her go-to recipes. It’s such an easy and delicious way to use overripe bananas; I’ve made it countless times.
Easy Banana Bread
Ingredients
Instructions
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Preheat the oven to 350°F.
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Mash bananas and sugar together.
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Add eggs and butter, mix completely.
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Add flour and baking soda and mix thoroughly.
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Pour into a lightly greased standard-size loaf pan.
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Sprinkle ½ tsp sugar over the top of the batter before baking.
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Bake at 350°F for 40-45 minutes, until golden.
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Lower the heat to 325°F. Bake for 15 more minutes. The top should be medium brown, and a toothpick in the center should come out clean.
Note
Quick Tips:
Very ripe bananas with dark spots work best and add the most flavor.
If the top browns too quickly, loosely tent the loaf with foil during the last part of baking.
This bread slices best once it has cooled for at least 20 to 30 minutes. But I usually can’t wait that long.
Grocery List (by Department)
Dairy
⦁ ½ cup butter
⦁ 2 eggs
Produce
⦁ 3 ripe bananas
Pantry
⦁ Sugar
⦁ All-purpose flour
⦁ Baking soda
Note
This is a practical, no-frills recipe that gets used over and over again. It’s fast, forgiving, and does exactly what banana bread should do. It turns overripe bananas into something appealing…excuse the pun.
