Banana bread you'll go bananas for!

Here is my super tasty & oh so easy banana bread recipe! It comes out so soft and moist! It's my favourite way to use up my overripe bananas, this bread is just so tender and packed with flavour. You don't even need for a mixer for this recipe! Clean-up is so easy, which is a big plus for me!

The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning. So in order to make this amazing banana bread come out super moist, it is important to start out with those overripe bananas! In my kitchen, you just follow the fruit flies, they'll lead you to them! The riper the bananas, the more moist your bread will be and the more banana flavour it will have.

Depending on my mood, I mix chocolate chips into the batter sometimes, it turns out great with or without!

INGREDIENTS:

• 2 to 3 very ripe bananas, peeled (about 1 & 1/4 to 1 & 1/2 cups mashed)

• 1/3 cup melted butter, unsalted or salted

• 1 teaspoon baking soda

• 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

• 1 large egg, beaten

• 1 teaspoon of vanilla extract

• 1 & 1/2 cups of all-purpose flour

STEPS:

1. Preheat the oven to 350°F (175°C), and grease a 4x8 inch loaf pan (I usually use Pam spray for this).

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick inserted into the center comes out clean.

5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

6. Bon appétit!