Recipe courtesy of Robin at the public library, with tips by Alison.
This recipe is egg-free, nut-free, soy-free, low-nickel goodness 🙂
1 stick butter, at room temperature
1 cup sugar
1 ½ cups flour
1 tsp baking soda
1 tsp salt
3 very ripe mashed bananas
2 tsp vanilla extract
Preheat oven to 350 degrees and lightly grease a loaf pan.
Mash the bananas, using a potato masher or a fork.
Cream the butter with the sugar. I did this by hand.
Gently stir in dry ingredients, at which point the mixture will become extremely crumbly.
Now vigorously stir in the mashed bananas, which will make the mixture look like a thick and lumpy typical banana bread batter! Yay!
Pour into loaf pan and bake for 1 hour, or until a toothpick inserted in the middle of the loaf comes out mostly-clean.
Shout-out to Robin and all of my librarian friends for being awesome!