By Robert J. Matthews
2 ripe bananas, mashed (about 1 cup) 1/3 cup melted butter 1/2 cup sugar 1 egg, beaten 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda Pinch of salt
Preheat the oven to 350°F. Grease a 9x5 inch loaf pan.
In a mixing bowl, mash the ripe bananas. Then add the melted butter, sugar, egg, and vanilla extract. Mix well.
In a separate bowl, whisk together the flour, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes. Then remove from pan and let cool completely on a wire rack before slicing.
Enjoy! Store leftover banana bread at room temperature for several days or in the refrigerator for up to a week.