recipe: easy banana bread

Here (finally) is the recipe for banana bread that I talked about weeks ago. It's so easy to make, really quick, and my husband loves it.  I make it gluten-free by substituting some gluten-free all-purpose flour that I found at a local health food store (Mama Jean's, for you other Springfieldians).

Here's what you need:

4-5 overly ripe bananas
1 stick of butter, melted
1  1/2 cup flour
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking soda
dash of salt

Instructions: Preheat the oven to 325 F.  Mash bananas in a large mixing bowl, and add melted butter, mixing thoroughly. Stir in sugar, egg, and vanilla. Once blended, mix in the baking soda, salt, and flour.

Pour into a 1.5 quart baking dish and bake in the oven for 50-60 minutes. Once a toothpick placed in the middle comes out clean, it's finished!

(Note: you can bake in a loaf pan, or other size baking dish, but you might have to adjust the baking time/temp. I don't have a loaf pan, so I use the corningware pictured below.)

Let it cool, then slice and enjoy!