Spoon It On's Easy Banana Bread

Spoon It On claims that this banana bread is really easy. So, was it easy? Very easy! I got this recipe from her a few years back and I make it any time I have more-than-freckled bananas sitting on the counter.

Secrets to making Easy Banana Bread:

1. The more ripe the bananas the sweeter they are and the easier it'll be to mash them.

2. The potato masher. Rather than using a fork I use a potato masher. It only takes 50 strokes to get all the ingredients incorporated and into the oven. So a bowl, masher, measuring cup is all you need to wash.

3. Double the recipe! You're doing the work for one, so why not make 2 banana breads? Clean up is the same and you can either freeze the extra loaf or gift it to someone special.

Easy Banana Bread ~ Spoon It On
makes 1 loaf

1/2 C mayonnaise or salad dressing (do not use non-fat)
1 egg
3 ripe medium bananas
1 1/2 C all-purpose flour
1 C sugar
1 tsp baking soda
1/2 C chopped nuts (optional)
1/2 C chocolate chips (optional)

**A healthy option: Though I didn't do it this time, I usually add 1/2 C of quick oats to the recipe to up the health factor. I find that you don't need to adjust the recipe for this addition. Put it in with the dry ingredients.

Preheat oven to 350F. Prepare your loaf pans either by lining with parchment paper and spraying with non-stick spray or greasing the pan and lightly dust it with flour (I use non-stick loaf pans so there is no need to prep the pans).

Measure mayonnaise, egg, and bananas into a medium bowl and mash until bananas are combined with the mayo and egg.

In a separate bowl (I just meaure the ingredients into the banana mixture so that I don't have an extra bowl to wash), combine remaining ingredients.

Add dry ingredients to banana mixture and mix with fork or masher until everything is incorporated.

If using nuts or chocolate chips, be sure to toss them in a teaspoon of flour to prevent them from sinking to the bottom of the pan during baking.

Stir nuts/chocolate chips into batter.

Pour into 9” x 5” (2L) greased or floured loaf pan.

I made 1 loaf without nuts/chocolate chips and the other with. Before putting the chocolate chips into the doubled batter, I poured the batter into one loaf pan. I then added chocolate chips into the bowl and stirred. I then poured the chocolate chip batter into the other loaf pan.

Bake 60-70 minutes. Let stand 10 minutes and remove from pan.