The best recipes come tried and true from friends who begged them from other friends and so on and so on. That’s the wonderful thing about sharing recipes—the more good recipes we share, the better we all get to eat! This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friend’s mother—Mrs. Hockmeyer (parents of friends are always Mr. and Mrs. no matter how old we get). Mrs. Hockmeyer passed away years ago, but her simple but perfect banana bread lives on for all of us to enjoy.
No need for a mixer for this recipe! Clean-up is easy too, you can mix everything in one bowl.
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
- 3 very ripe bananas, peeled
- 1/3 cup melted butter
- 3/4 cup sugar (1/4 cup more if you like it very sweet, 1/4 cup less if you like it less sweet)
- 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 butter a 4x8-inch loaf pan.
In a large mixing bowl, mash the ripe bananas with a fork. Use a wooden spoon to 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 the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes at 350°F (175°C), or until a tester 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. (A bread knife helps to make slices that aren't crumbly.)