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Bread · Baking
Banana Bread Sheila
Ingredients
- 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- ½ tsp butter, melted
- ½ tsp Baking Soda
- 1 Pinch of Salt (1/8 teaspoon)
- ¾ cup Sugar
- 1 Large Egg, beaten
- 1 tsp Vanilla Extract
- 1 ½ cups All Purpose Flour
Steps
- Preheat your oven to 350°F (175°C). Grease a standard 4x8-inch loaf pan with a little bit of butter or non-stick baking spray, then set aside.
- In a large mixing bowl, thoroughly mash your ripe bananas with a fork or potato masher until smooth. Pour in the melted butter and stir until fully incorporated into the bananas.
- Sprinkle the baking soda and salt directly into the banana mixture and stir. Next, mix in the sugar, beaten egg, and vanilla extract until well combined.
- Gently stir in the all-purpose flour just until the batter comes together and no dry pockets remain. (If you are using chopped nuts, gently fold them into the batter now). Do not overmix.
- Pour the batter evenly into your prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
OPTION: Add Chopped Nuts to Batter Mixture
Storage: Can be frozen
❄️ Storage & Freezing Tips
To Store: Keep the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days.
To Freeze: This bread freezes beautifully! Wrap the completely cooled loaf (or individual slices) in a double layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature before enjoying.
OPTION: Add Chopped Nuts to Batter Mixture
Storage: Can be frozen
❄️ Storage & Freezing Tips
To Store: Keep the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days.
To Freeze: This bread freezes beautifully! Wrap the completely cooled loaf (or individual slices) in a double layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Bread · Baking · Recipe entered by: Greg DeSanto
Banana Bread Sheila
Steps
- Preheat your oven to 350°F (175°C). Grease a standard 4x8-inch loaf pan with a little bit of butter or non-stick baking spray, then set aside.
- In a large mixing bowl, thoroughly mash your ripe bananas with a fork or potato masher until smooth. Pour in the melted butter and stir until fully incorporated into the bananas.
- Sprinkle the baking soda and salt directly into the banana mixture and stir. Next, mix in the sugar, beaten egg, and vanilla extract until well combined.
- Gently stir in the all-purpose flour just until the batter comes together and no dry pockets remain. (If you are using chopped nuts, gently fold them into the batter now). Do not overmix.
- Pour the batter evenly into your prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing and serving.
If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
OPTION: Add Chopped Nuts to Batter Mixture
Storage: Can be frozen
❄️ Storage & Freezing Tips
To Store: Keep the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days.
To Freeze: This bread freezes beautifully! Wrap the completely cooled loaf (or individual slices) in a double layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature before enjoying.
OPTION: Add Chopped Nuts to Batter Mixture
Storage: Can be frozen
❄️ Storage & Freezing Tips
To Store: Keep the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days.
To Freeze: This bread freezes beautifully! Wrap the completely cooled loaf (or individual slices) in a double layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature before enjoying.