Banana bread is a staple in our house, made weekly to use up the overripe bananas in our fruit bowl while providing something simple for the boys to nibble for breakfast or to tuck into their lunch boxes. Banana bread makes the perfect blank canvas to add flavourings and other ingredients – try dried fruit, nuts or chocolate chips, fresh or frozen berries, or spices like cinnamon or fresh ginger.
One-Bowl Banana Bread
3 overripe bananas
1/3 cup butter, melted, or mild vegetable oil
3/4 cup brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Preheat the oven to 350F.
In a large bowl, mash the bananas with the butter or oil, brown sugar and eggs. Add the flour, baking soda and salt and stir just until combined.
Pour into an 8×4-inch loaf pan that has been buttered or sprayed with nonstick spray and bake for 1 hour, until the top is springy to the touch. Cool in the pan on a wire rack.