Banana Bread (from Simply Recipes)
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Makes 1 load in 8x4 pan

- 2-3 medium very ripe bananas (about 1.25 to 1.5 cups mashed)
- 1/3 cup butter, salted or unsalted, melted
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3/4 cup (150g) sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour

Instructions:
1) Preheat the oven to 350°F (175°C), and butter an 8 x 4-inch loaf pan.
2) In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3) Mix in the remaining ingredients: Baking soda, salt, sugar, beaten egg, and vanilla extract. Then mix in the flour.
4) Pour the batter into your prepared loaf pan.Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick in the center comes out clean. 
NOTE: If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
5) Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.


Also try banana bread receipe in How to bake everything to see which is best + put here.