Banana Bread Cake

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour

Optional Mix-ins:

• 1/2 cup chopped nuts (walnuts or pecans work well)
• 1/2 cup chocolate chips
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Melt the butter in a microwave-safe bowl or on the stovetop and add it to the mashed bananas.
4. Stir the baking soda and pinch of salt into the banana-butter mixture.
5. Add the granulated sugar, beaten egg, and vanilla extract to the bowl, mixing well.
6. Gradually fold in the all-purpose flour until just combined. Be careful not to overmix; a few lumps are okay.
7. If desired, add your chosen mix-ins such as chopped nuts, chocolate chips, or shredded coconut. Stir until evenly distributed.
8. Pour the batter into the prepared loaf pan, spreading it evenly.
9. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Tips for Success:

• Use ripe bananas with brown spots for optimal sweetness and flavor.
• Adjust the baking time based on your oven, checking for doneness with a toothpick.
• Let the banana bread cool completely before slicing for the best texture.
• Experiment with different mix-ins to customize your banana bread.

Storage:

• Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.