Easy Banana Bread

This might possibly be my most requested recipe.  Once you try this banana bread, there’s really no going back.

That said – it’s definitely not a healthy version of banana bread.  It’s full butter, full sugar, full amazing-ness.  You’re welcome to try substituting as you see fit but here’s the original recipe for all of you banana bread purists out there.

Banana Bread

3 large very ripe bananas

1 c. sugar

1 egg

1/2 c. butter, melted

1-1/2 c. flour

3/4 tsp salt

3/4 tsp baking soda

-Grease and flour a loaf pan.

-Preheat the oven to 325˚.

-Mash bananas with a fork (or in your mixer).

-Blend in sugar, egg, and butter.

-Add flour, baking soda, and salt; mix well.

-Pour batter into the prepared loaf pan.

-Try very hard not to lick the bowl.  (I always fail because I’m pretty sure the batter is the whole reason I make banana bread.)

-Bake at 325˚ for 55-60 minutes.

Healthy Substitutes

To make this vegan:  you can substitute shortening for the butter and 1 Tbs ground flaxseed meal mixed with 3 Tbs water  for the egg.

To make this more whole grain:  you can substitute up to half of the all purpose flour with whole wheat flour.  The texture is definitely affected when you add the whole wheat but it still tastes great.  It’s a heavier and denser bread.  In fact, the bread in these pictures contains 1/2c. of whole wheat with 1 c. of all-purpose flour.

To get away from granulated sugar:  you can substitute with raw sugar, brown sugar, honey or mixtures of any of these.  I’ve also lessened the amount to 3/4 c. without losing too much of the sweetness.