Thursday, December 5, 2013
I've tried numerous banana bread recipes over the years, and this is the one I finally settled on as my go-to recipe. Its easy and its a great way to use up your over-ripe bananas. I usually bake my bread in three small loaf pans, but it works fine in a large loaf pan as well. Shorten your cooking time if you choose the small pans. Unless you like really dry bread....
(makes one regular size loaf, or three small ones)
2 tsp. butter
2 cups of all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup light olive or your favorite cooking oil
1 cup granulated sugar
2 large eggs, beaten
4 med. sized ripe bananas, mashed well
1/2 tsp. vanilla extract
3 Tbsp. milk or cream
1/2 cup chopped walnuts (optional)
(1) Preheat your oven to 350 degrees and place the oven rack in the middle of the oven.
(2) Prepare a loaf pan by coating it well with the butter
(3) Sift flour, baking soda, baking powder and salt together and set aside.
(4) With a mixer, combine the oil, sugar, eggs, banana, vanilla and milk or cream.
(5) Add the flour and mix until just combined. Stir in nuts if using.
(6) Bake until a toothpick inserted comes out dry (about 1 hour and 15 minutes)
(7) Cool ten minutes before removing from the pan, then remove from the pan and cool on a wire rack.