One Egg Banana Bread
A quick, moist banana bread made in one small bowl with ripe bananas, one egg, sugar, flour and melted butter, baked at 350°F for 50 minutes. Freezes well.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's One Egg Banana Bread is the easiest banana bread you will ever make: mash three ripe or over-ripe bananas in a small bowl, stir in everything else, pour it into a buttered loaf pan and bake.
It is the best way to use up bananas that are too spotty to eat, and as she notes, it freezes well.
Ingredients
- 3 ripe or over-ripe bananas
- 1 cup sugar
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 stick melted butter
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Heat the oven. Preheat the oven to 350°F and butter a 9 x 5-inch loaf pan.
- Mash. In a small (1 quart) bowl, mash the bananas with a fork.
- Mix. Stir in all the other ingredients.
- Bake. Pour the batter into the loaf pan and bake at 350°F for 50 minutes, until a toothpick inserted in the center comes out clean.
- Cool or freeze. Cool on a rack. The bread freezes well.
Tips
- The riper the bananas, the sweeter and more flavorful the bread.
- Wrap the cooled loaf tightly to freeze; thaw it at room temperature.
More breads and rolls
All breads and rolls | All recipes | Cooking guide and safe temperatures