• 2-3 very ripe bananas, peeled
• 1/3 cup melted butter
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• ½ teaspoon cinnamon
• 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 mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda, salt and cinnamon. 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 (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean. [IN CLASS: 325* for 45 minutes and check]
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.)
*Using small loaf pans in class, bake at 325 for about 25 minutes and check for doneness with a toothpick