One bowl, no mixer, and a great use for bananas that have gone spotty. This loaf stays moist for days.
Key takeaways
- Three very ripe bananas, 80 g melted butter, 100 g sugar, one egg, a teaspoon of vanilla, a teaspoon of baking soda, a pinch of salt and 190 g flour.
- Mash the bananas, stir in the butter, then the sugar, egg and vanilla.
- Wrap it once it is completely cool.
What you need
Three very ripe bananas, 80 g melted butter, 100 g sugar, one egg, a teaspoon of vanilla, a teaspoon of baking soda, a pinch of salt and 190 g flour.
Mix and bake
Mash the bananas, stir in the butter, then the sugar, egg and vanilla. Sprinkle over the baking soda and salt, then fold in the flour until just combined.
Bake in a lined loaf tin at 175°C for 55 to 60 minutes, until a skewer comes out clean.
Storage
Wrap it once it is completely cool. It keeps for three days on the counter, or freeze slices to toast later.
