The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Easy 5-Minute Microwave Hummus 🌄 💤
Easy Apple Crisp 🌄 💤
Easy Baked Meatballs 🌄 💤
Easy Baked Ziti 🌄 💤
Easy Banana Bread 🌄 💤 ⏳
Easy Beef Stew 🌄 💤
Easy Beef Stroganoff 🌄 💤
Easy Cheesy Chicken & Broccoli Pasta 🌄 💤 ⏳
🖨 🖨
Easy Banana Bread
Easy Banana Bread
{Serving suggestion only*}
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Indulge in this wonderfully moist Easy Banana Bread that comes together in just one bowl! Perfect for using up those overripe bananas sitting on your counter, this classic recipe creates a tender loaf with a golden crust and sweet banana flavor in every bite. No mixer required and minimal cleanup makes this a weekday baking win. Enjoy a slice warm from the oven or toasted the next morning—if it lasts that long! - Claude
No Jump Zone
Ingredients
2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup (76g) butter, unsalted or salted, melted
1/2 tsp baking soda (not baking powder)
1 pinch salt
3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 tsp vanilla extract
1 1/2 cups (205g) all-purpose flour
Directions
Preheat the oven to 350°F (175° - 180°C).
Butter an 8x4-inch 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 baking soda and salt.
Stir in the sugar, beaten egg, and vanilla extract.
Mix in the flour.
Pour the batter into your prepared loaf pan.
Bake for 55 to 65 minutes at 350°F (175° - 188°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.
If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
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.
A bread knife helps to make slices that aren't crumbly.
Wrapped well, the banana bread will keep at room temperature for 4 days.
For longer storage, refrigerate the loaf up to 5 days, or freeze it.
Servings\Yield
Makes 1 loaf (8-10 slices)
Nutrition Facts
Nutrition Per Serving (1 slice, based on 10 servings) - Calories: 195; Total Fat: 6g (Saturated Fat: 3.5g); Cholesterol: 35mg; Sodium: 95mg; Total Carbohydrates: 33g (Dietary Fiber: 1g, Sugars: 17g); Protein: 3g; Calories from Fat: 54 (28%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This simple recipe is perfect for beginner bakers. No need for a mixer - everything can be mixed in one bowl for easy clean-up. The best bananas to use are overripe ones with yellow peels that are at least somewhat brown and squishy inside. The loaf size matters: if using an 8½x4½-inch pan, bake for 47-57 minutes; for a 9x5-inch pan, bake for 45-55 minutes (though this will produce a flatter loaf).
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: banana, bread, breakfast, baking
🗂️ Categories: 🍞 Bread, 🥞 Breakfast & Brunch
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Easy Banana Bread was added on May 12, 2025 and last updated on September 25, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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