1/3cutbutter (salted or unsalted) Depend on your taste
1/2tbspbaking soda
1tbspsalt ( Depend on your Taste )
3/4cupsugar
1egg
1tbspvanilla extract
1-1/2 cupall-purpose flour
Instructions
Preheat the oven to 350°F (175 °C) and line a 4x8 inch loaf pan with aluminum foil. Butter well before pouring in batter so it is easier for your breads’ golden brown crust.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Then add in 1/2 cup of butter and mix in thoroughly to make sure that all sides have been covered by this tasty treat.
Mix the baking soda and salt in a bowl. Add sugar, beaten egg whites or vanilla extract for taste if desired. Then add flour until you get a dough consistency that can be rolled into balls before placing on greased cookie sheets (or other cooking utensils).
Stirring constantly helps release air bubbles from each ingredient making sure there are no lumps left behind when done so don't forget this step because it will affect how well everything else cooks up later.
To make the perfect banana bread, you need to start with a delicious and fluffy yellow batter. Pour this into your prepared loaf pan for baking at 350 degrees Fahrenheit or 175 Celsius for 50 minutes1 hour until an inserted toothpick comes out clean without any wet streaks on its surface. If it's browned but not cooked through yet remove foil tenting over top during final 5 more minutes of cooking time so that finished product will be golden brown all around instead of just having one side overcooked while other sides are still undercooked.
Cool in the pan for a few minutes before removing to cool completely. Slice and serve. A bread knife is helpful when making slices that aren't crumbly, but don't worry if your slice falls apart Banana Bread was never meant for presentation anyway (unless you want people thinking they're getting more than their fair share).
Give your banana bread the perfect finishing touch by wrapping it up in a pretty package. It will keep well for 4 days at room temperature and can last longer if refrigerated or frozen until you're ready to use them.