Want to hear something funny?

I hate bananas. And yet here I am posting about banana bread. Ironic, I know.

Here’s the thing, though. For me, it’s all about the texture, so, while I can’t do bananas on their own, throw one in a smoothie and I’ll drink it up no problem. Better yet, throw it in a banana bread {this banana bread, to be exact} and it’ll be gone even faster than that smoothie.

Now, maybe I’m a bit biased on this recipe. It is a family one, after all, and I’ve been making it for most of my life. But I also truly believe this is the best banana bread recipe ever. Bold statement, sure. But the proof is in the pudding, er, the bread. Literally it’s just 7 ingredients, it takes all of 5 minutes to mix it up and everything is done in one bowl. I mean, it doesn’t getting an easier or more simple than that. Plus, the ingredients are all pantry staples, and they are also super adaptable and interchangeable so you can really take this recipe and make it your own and make it work for you. And let’s not forget that this also has magical super powers that can turn even the most banana hating humans into banana lovers. I mean, truly, the hardest part of this whole recipe is {anxiously} waiting for it to get done baking. The 40-50 minutes of waiting for it to be done are quite possibly the longest 40-50 minutes of your life because the warm, buttery, caramelized smells wafting through your kitchen and home are absolute torture for your senses! But when that moment comes to bite into the fresh-from-the-oven, slathered with butter and sprinkled with sea salt flakes, banana bread, you know it will all have been worth it. I promise. B-A-N-A-N-A-S. This ‘ish is bananas. B-A-N-A-N-A-S.

INGREDIENTS

• 3-4 very ripe bananas

• 1/4 cup unsalted butter, melted and cooled (you can also use melted coconut oil or canola oil}

• 1 egg

• 3/4 cup sugar (granulated, brown or coconut)

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 1/2 cups all-purpose flour

• Optional Add-Ins: 1/2 c. of chopped walnuts, pecans or chocolate chips, dried fruits, coconut or a dash of cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a loaf pan and set aside.

2. In a medium-sized mixing bowl, mash the bananas. Then mix in the melted butter and the egg. Lastly, gently fold in the dry ingredients just until everything is combined. If you want any add-ins you can stir those in at this point, as well.

3. Pour the batter into the greased loaf pan and bake for 40-50 minutes, or until golden brown on top and a knife or toothpick inserted in the center comes out clean.

4. Allow the bread to cool for a few minutes before removing from the pan. Slice and enjoy! Pro tip- it tastes best fresh from the oven with a little butter, and, if you want to be really bougie, with a sprinkle of sea salt flakes. It’s also really delicious with mascarpone cheese! Any leftovers can be stored in an airtight bag or container, and, you can easily recreate that fresh-from-the-oven effect by simply toasting a slice of the bread for a few minutes before eating it {but don’t worry, it also tastes just as good when it’s not toasted}.