Banana bread is one of my very favorite deserts! It’s not to sweet and it’s a perfect breakfast to eat with coffee. I first had banana bread when I babysat with Mrs.Deb during college. She was a great cook and she shared a bunch of her recipes with me which I continue to make for my family for years now. Banana bread is simple to make and stores very well so you can enjoy it and take it to work all through the week!
3-4 very ripe bananas
1/3 cup melted butter
3/4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C), and line a 4×8-inch loaf pan with metallic foil.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg and vanilla extract. Mix in the flour.
Pour everything into your prepared loaf pan. Bake for 50 minutes to 1 hour or until a tooth pick inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. Wrap loaf in a nylon wrap to keep it moist and last longer.
I usually serve banana bread with thin, long slices of fresh banana and then I just drizzle the banana bread slice and fresh banana slices with agava syrup or honey. Another great way to serve banana bread is with thin slices of fresh strawberry, coconut shavings and honey.
Katarina Štimac, fashion blog – LaKatwalk