Banana Bread

I go through Kitchen Clear Outs reasonably often. This time, among other things, I had eggs, bananas and butter to use up.
So, banana bread.

Banana Bread

* 3 or 4 ripe bananas, roughly mashed
* 1/3 cup melted butter
* 1 cup sugar (can easily reduce to 3/4 cup)
* 1 egg, beaten
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* Pinch of salt
* 1 1/2 cups of all-purpose flour

Preheat the oven to 350°F (175°C).
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, and continue mixing.
Pour mixture into a buttered and lined 4×8 inch loaf pan. Bake for 1 hour.
Cool on a rack. Remove from pan and slice to serve.
When eaten fresh and hot, the top is lightly sweet and crunchy. But even once it has cooled and been stored in an airtight bag, it remains sweet and moist. Adding butter, or cream cheese, or jam is fine, but it is fine on its own, even with the reduced sugar.