Each time I make my yummy banana bread I’m asked for the recipe I used to make it with. I’ve tried bunch of them out there online and in cookbooks but to me this is the best one ever!! Try it and I think you will agree. I’ve taught this recipe to a few cultural exchange classes while in Okinawa Japan. It always makes a great dish to take to pot lucks.

Moistest Banana Bread Ever

Preheat oven to 350 F and grease a 4×8 loaf pan ( I prefer the Pampered Chef one) but glass is better than metal for this recipe

Mix together with a wooden spoon
Approx 3 med well ripened bananas (need to be mostly brown for best flavor) 1 cup worth, smashed
1/3 cup melted butter
3/4 cup granulated sugar
1T Vanilla
1 Egg

Add to banana mixture
1t baking soda
pinch of salt
1 1/2 cups of AP flour

Stir til just combined and STOP stirring. Add chopped pecans 1/2-1cup for even more goodness.

Pour into greased pan and bake for 50-60min. Test near center for doneness. It should be slightly sticky but not still doughy.

Cool on a wire rack before cutting if you can wait that long. (for Mini loaves you can get 3 bake for 35-45 min)