Prep 25 mins
Cook 1 hr
Moist and delicious. Sifting the dry ingredients definitly makes a difference. You can substitute a 1/2 cup of whole wheat flour in place of the white flour. Pecans work well in this also.
- 1⁄2 cup cooking oil
- 1 cup sugar
- 2 eggs
- 3 mashed bananas
- 2 cups all-purpose white flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons milk
- 1⁄2 teaspoon vanilla
- 1⁄2 cup walnuts
- Preheat oven to 350 degrees.
- Sift flour, baking soda, baking powder and salt together. Set aside.
- Chop nuts and measure after chopping. Set aside.
- Beat oil and sugar together. Add eggs and banana pulp and beat well.
- Add sifted dry ingredients, milk and vanilla. Mix well and stir in nuts.
- Bake in a greased loaf pan for 1 hour at 350 degrees.
- Use the toothpick test to check for doneness.
- Cool well and wrap. Store overnight before cutting for a moister loaf.
Awesome!!! Very moist with wonderful banana flavor! Made exactly as directed, but will try with whole wheat/Splenda next time! Will definitely make again!
I tried this recipe on my friend Mikekey's recommendation and I'm glad that I did. It's a lovely loaf with very good banana flavor (I used 4 bananas as I always buy the smallest I can find). I also used the whole wheat option instead of all white and replaced the sugar with Splenda. I ended up using pecans because thats what I accidentally grabbed from the downstairs pantry and I didn't feel like making another trek down there to fetch the walnuts, lol. It's moist, soft textured and completely yummy. :D
A very moist bread with lots of banana flavor. I used the part whole-wheat option as suggested. Made for Spring 2012 Pick a Chef game.