Baked Spaghetti


Ingredients

  • 2 to 3 medium 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 teaspoon 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 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour

Method

  • Preheat and Prepare:
  • Set your oven to 175°C (350°F). Lightly grease or butter a standard 8x4-inch loaf tin.
  • Mash and Mix:
  • In a large bowl, mash the bananas with a fork until smooth. Stir in the melted butter until fully combined.
  • Add Ingredients:
  • Add the baking soda and salt, then mix in the sugar, beaten egg, and vanilla. Finally, fold in the flour until just incorporated—don’t overmix.
  • Bake:
  • Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly but the center isn’t done, lightly cover the loaf with foil and continue baking.
  • Cool and Serve:
  • Let the banana bread cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice once fully cooled for best results—use a serrated or bread knife for cleaner cuts.
  • Storage Tip:
  • Keep the loaf wrapped at room temperature for up to 4 days. To store longer, refrigerate for up to 5 days or freeze for future snacking.