Why not treat yourself to a slice of this delicious banana bread from our fitness instructor Alex? A healthier treat and a great way to use up those overripe bananas 🍌👏🎉

Prep time: 10 minutes
Cook time: 55 minutes
Yield: Makes one loaf

No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl. The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

INGREDIENTS

• 3 to 4 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
• 1/3 cup melted butter, unsalted or salted
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar (1/2 cup if you would like it less sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups of all-purpose flour/ self-rising flour if no baking soda

METHOD

1. Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan (I used a cupcake tray).
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour (I used the self-rising flour because I had no baking soda).
4. Pour the batter into your prepared loaf pan/cupcake pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5. 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 and serve with a cup of tea. Enjoy! 😃