Preheat the oven to 350*F (175*C)

Grease 4x8 loaf pan. Set aside.

With a wooden spoon, mix butter into the smashed banana in a large mixing bowl.

Mix in sugar, egg, and vanilla.

Sprinkle the baking soda and salt over the mixture and mix in.

Add the flour last, mix.

Pour mixture into a greased loaf pan.

Bake for 1 hour. Insert a toothpick into the center of the loaf, if the toothpick come out clean then the bread is done.

Allow the bread to cool completely.

Slice and serve.

Cover and store banana bread at room temperature for two (2) days or in the refrigerator for up to one (1) week.

I love this banana bread with chocolate chips too and/or raisins, pecan. Add it after you mix the flour.