Delicious for breakfast or brunch.
6 small bananas
1/3 cup (76g) melted butter
1 pinch salt
1/2 cup (100 g) sugar
1 large beaten egg
1 teaspoon vanilla extract
1 1/2 cups (205g) self raising flour (if normal add 1/2 teaspoon baking soda)
80 g chopped pecan nuts (optional)
Preheat the oven to 170°C and butter a 4 x 8 inch (10 x 20 cm) loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the flour and salt. Stir in the sugar, beaten egg, vanilla extract and chopped pecan nuts (optional). Mix in.
Pour the batter into the loaf pan. Bake for 50 minutes at 175°C, or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not.
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. Slice with a bread knife and serve.
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, freeze it.