English65 min
Banana bread
Ripe bananas in a loaf pan.
Keeps: Fridge 2d · Freezes. Freeze pancakes in a stack with a scrap of parchment between them.
Prep10 min
Ingredients7
Cook55 min
8
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
250
Calories
1,999 kcal in this batch
Protein
3.7 g
Fat
8.6 g
Carbs
40.5 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Heat the oven to 350°F.
- 2
Melt the butter.
- 3
Mash the bananas.
- 4
Stir in the butter, the sugar, and the egg.
- 5
Stir in the flour, the baking soda, and the salt until just mixed.
- 6
Pour it into a loaf pan.
- 7
Bake until a toothpick comes out clean, about 55 minutes.
Cook's notes
Use a loaf pan. Very ripe bananas are the ones with brown spots.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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