Banana Bread
This bread is everything banana bread should be: golden and crunchy on the outside; moist, dense and flavorful on the inside. Jim doesn't like bananas or anything that tastes remotely close to bananas, so this treat is mine and mine alone. (Okay, I share with anyone else in the house who wants a piece, but luckily that's only Brianna most of the time.)
3 1/2 cups flour
1 2/3 cups sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon baking powder
5-6 very ripe bananas, peeled (of course)
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla
In large bowl, mix together flour, sugar, baking soda, salt and baking powder. In a second bowl, stir together remaining ingredients until well mixed. Add banana mixture to flour mixture; stir just until ingredients are well moistened. Pour batter into two greased 9X5 loaf pans. Bake at 350 degrees for 60-65 minutes or until center is done and toothpick comes out clean. Cool in pans 10 minutes then remove to cooling racks.
Makes 2 loaves.
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Reader Comments (2)
I was just looking my banana bread recipe today and couldn't find it! Maybe I will try this one out instead ... thanks!
I'm making this for my upcoming scrapbooking weekend retreat! I'm thinking of doing a variation and make it in a cake pan with coffee cake type crumbs on top. I'll let you know how it turns out.