It’s true, you can definitely bake a loaf of banana bread with just one banana (not 3.5) and it tastes perfect. I (M) made this the other day in the California sunshine. Drew, I forgot to save you a piece.
INGREDIENTS// Scant cup all-purpose flour / 1/2 tsp bicarbonate of soda / 1/8 tsp ground cinnamon / 1/4 tsp salt / 1/4 cup sugar / 1 egg / 1/4 cup olive oil / 1 banana, very ripe, mashed / 1 Tbsp sour cream / 1/2 tsp vanilla extract / generous sprinkling of wheatgerm
INSTRUCTIONS// Set oven to 175°C / 350°F. Line bottom of a loaf pan with parchment paper. Sift together the flour, bicarbonate of soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add mashed banana, sour cream, and vanilla. Fold in dry ingredients, plus wheatgerm. Pour into lined loaf pan and bake for about 30-40 minutes—top should be golden and knife come out clean from loaf center. Adapted from Flour Bakery, Boston, Mass., USA.