2 Large or 3 medium or 4 small overripe, but not rotten, bananas.
2 Cups all-purpose flour
3/4 Cup sugar
1/2 Cup (1 regular stick) butter
1/2 Teaspoon baking soda
2 Teaspoons almond extract (vanilla ok, too)
1/2 Teaspoon salt
1 Tablespoon butter to coat 9×5 baking pan
1 Wooden toothpick to use to test banana bread is baked through
Preheat oven at 350 degrees with metal rack placed on the middle shelf.
In large mixing bowl, mash bananas. Melt stick of butter and add to mashed bananas. Add 2 cups flour, 3/4 cup sugar, 2 eggs, 1/2 tablespoon baking soda, 2 teaspoons almond extract (or vanilla) and 1/2 teaspoon salt. Mix the ingredients together. The batter doesn’t have to be absolutely smooth. There can still be small pieces of banana visible.
Place pan in preheated oven. Bake for 45 minutes. Remove from oven and test it by sticking the wooden toothpick in the bread. If the toothpick comes out clean and dry, the bread is done. If not, return to oven for another ten minutes and test again. It should be done at this point.
Let the banana bread cool in the baking pan for five-ten minutes. Carefully tip the bread over onto a metal cooling rack or plate. Let cool completely, then cut into slices and serve.
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