Ingredients:

• 2 to 3 medium very ripe bananas, peeled (about 1.25 to 1.5 cups mashed)
• 1/3 cup butter, unsalted or salted, melted
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 2½ tbsp tartar sauce
• 1 1/2 cups all purpose flour

Instructions:

1. Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 175°C, or until a toothpick or wooden skewer inserted into the batter comes out clean. 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.
5. 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.
   

*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.