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Banana Bread

The classic use for too-ripe bananas — one bowl, moist, freezes well

1 loaf · 15 min

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  • 3 very ripe bananas, mashed
  • ⅓ cup melted butter
  • ¾ cup sugar (or ½ cup for less sweet)
  • 1 egg · 1 tsp vanilla
  • 1 tsp baking soda · pinch salt
  • 1½ cups all-purpose flour
  • optional: ½ cup walnuts or chocolate chips
What you need
  1. Heat the oven to 350°F and butter a 9×5 loaf pan.
  2. Mix wet. Stir the mashed bananas with the melted butter, then the sugar, egg, and vanilla.
  3. Add dry. Sprinkle the baking soda and salt over, then fold in the flour (and nuts/chips) just until no streaks remain — don't overmix.
  4. Bake 50–60 min, until a tester comes out clean. Cool 10 min, then turn out.
Steps — tap one to keep your place

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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