Funny thing is when I was young, I used to hate bananas. And when I say hate, I mean absolutely despise them. While I love my grandpa to bits, he used to always try to get me to eat the weirdly textured, awful tasting fruit trying to enlighten me about the great nutrients it has. He never really did convince me to eat them.
Fast forward a decade and now I eat bananas most days strangely enough. Amusing how things turn out don't they? On the other hand, my boyfriend sees bananas at the enemy (don't worry, you don't have to eat this banana bread!) but that's not a problem - more for me!
This banana bread is awesome fresh out of the oven. Cut through the crunchy top and you will be rewarded with a soft fluffy crumb that will have you coming back for more. The best thing is that banana bread recipes require old bananas that are spotty so you can get rid of them before they go bad!
A question I have for you, dear reader, is have you ever thought about why banana bread is categorised as 'bread'? I think it's to trick us into thinking we aren't devouring cake when in actual fact, we really are ;)
Adapted from Smitten Kitchen
3 medium-large bananas, smashed
1/3 cup melted salted butter
3/4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1. Preheat oven to 180C.
2. Mix butter into the mashed bananas in a large mixing bowl.
3. Beat in sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and stir in.
4. Add the flour and mix until thoroughly incorporated.
5. Pour batter into a greased 10 x 20cm loaf pan.
6. Bake for 50 minutes or until a tester comes out clean.
7. Cool on a rack. Remove from pan and slice to serve. Eat!