I had to say from the get-go that there is nothing plain about this banana bread, even if it is a basic banana bread recipe. One from my grandmother's recipe stash, which I ate pretty frequently when I was a kid. I know I ate it at her house and at my own anytime we had overripe bananas. That's the key. You can't just go to the store and decide to make banana bread that day (unless they happen to have some overripe ones on clearance that day). You have to plan ahead. I am all kinds of organized, but I totally suck at planning ahead. That's part of the reason why just about every recipe on here is something you can bust out and serve that same day. I'm also all about instant gratification when it comes to food. You can be totally impulsive and whip out this bread any time you have some really pitiful bananas sitting around.
|if your bananas look better than these, sit on your hands -- they're not ready yet!|
|nuts aren't required, unless you're at my house, and then they're pretty much required in everything|
|i love anything i get to mix up with my handmade wooden spoon|
|see.....i still couldn't wait|
makes one 9"x 5" loaf
Print me, Please!!!
3 overripe bananas
1/2 cup vegetable oil
2 cups sugar
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp milk
1/2 tsp vanilla
1/2 cup chopped nuts, optional
Preheat the oven to 350°. Lightly spray a 9"x 5" loaf pan with nonstick spray; set aside.
In a large bowl, mash your bananas to a pulp with a potato masher or a fork. Add the oil, eggs, and sugar and stir to combine. Add the flour, baking soda, baking powder, salt, milk, and vanilla and stir until well combined. Gently stir in the chopped nuts, if using. Pour the batter into the prepared loaf pan.
Bake for 60 to 70 minutes, or until a tester comes out clean. Let cool in the pan for 10 minutes before turning the bread out onto a wire rack to cool completely. Store the bread in plastic wrap or an airtight container up to three days.