I love bananas. I pretty much eat one everyday, either in a smoothie, baked good, cereal or on its own.
This past weekend we had some overripe nanas just waiting to be made into a bread. I pulled out my go-to banana bread recipe, nothing special about it, no interesting ingredients, just really good banana bread.
recipe from Better Homes and Gardens cookbook
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mashed banana (3 medium)
3/4 cup sugar
1/4 cup cooking oil (I used slightly less than 1/4 cup plain greek yogurt)
Nuts, chocolate chips, your other favorite add ins
Preheat over to 350 degrees. Grease a 8x4x2-inch loaf pan ; set aside. In a medium bowl combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl stir together the egg, banana, sugar, and oil. Add flour mixture all at once to banana mixture. Stir just until moistened (the batter should be lumpy). Fold in any additions, I added leftover chocolate chips that I had lying around. You definitely don’t need many. Spoon batter into prepared pan.
Bake in a 350 degree F oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack.