ONE BANANA Banana Bread

A while back we went to visit the Devilish Nephew and family.  There was a lone banana on the counter, getting darker and riper every day.   The Devilish Nephew was about to throw it out when Mr. Devilish Dish stopped him.  "Don't throw that out, it's perfectly ripe, she'll bake something with it." And he was totally correct.  I've heard many pastry chefs say that the blacker and uglier the banana looks, the sweeter, more intense banana flavor is inside.  It's hard to let a banana lay on the counter looking all sad and gross, but trust me, this is prime banana flavor.  This theory about letting the bananas get extremely ripe is totally true.  There is so much delicious banana flavor, you don't need an entire bunch.  Just one (Or two if they're small) will do.  The family was so impressed with how moist, delicious and intensely flavored this bread is.  Now you have a purpose for that lonely black banana that's been haunting you from the counter all week.  No need to waste it, because it's idea for this ONE BANANA Banana Bread!

This is the most delicious, moist and intensely
flavored banana bread.  You won't believe 
there is only one banana in there!

I baked this in Colorado.  I made no adjustments
for the altitude and it still came out delicious.

Save that lone banana, and let it get VERY RIPE
for this recipe.  You won't be disappointed.

ONE BANANA -BANANA BREAD

1 very ripe banana
1 egg
whole milk
1 stick unsalted butter, softened
1 teaspoon vanilla

1.5 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda

Preheat oven to 350 degrees F.  Grease a loaf pan generously and set aside.  Mash the banana into a large bowl.  Crack the egg into a measuring cup and add enough whole milk to make 1 cup.  Pour this in with the banana.  Add the butter and vanilla.  Combine together until you  have a slightly-lumpy batter.  In a separate small bowl whisk together the flour, sugar and baking soda.  Stir this into the banana mixture.  Pour the batter into the prepared loaf pan and bake approximately 45-60 minutes, or until a cake tester (or toothpick) inserted in the middle comes out clean.  Allow to cool before removing from loaf pan.  Slice and enjoy.