Prep 20 mins
Cook 1 hr 20 mins
This is the best banana bread I have ever had. I buy really ripe bananas just so I can make this :-) Got the recipe years ago from my friend Rachel. We used to beg her to make this for us in college! I think the moistness is due to the 1/2 cup of oil - I didn't say it was the healthiest banana bread around, but it is worth the extra time on the treadmill!
- 3 ripe bananas, mashed
- 2 eggs
- 414.03 ml flour
- 354.88 ml sugar
- 118.29 ml vegetable oil
- 59.14 ml milk
- 4.92 ml baking soda
- 4.92 ml vanilla
- 59.14-118.29 ml walnuts (optional)
- Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
- Add the baking soda and flour.
- Combine well for 2-3 minutes.
- Pour into a greased loaf pan and bake in a preheated 325 degree F oven for 1 hour and 20 minutes.
So good but 1.5 cups of sugar? I only used 1/2 cup and was perfect. You really don't need all that sugar, bananas are already so sweet on their own. That being said, loved the recipe. Cooked for the time indicated and it was perfect!
I don't know what everyone is raving about. If you make the recipe as is, it is too too sweet, doesn't rise and makes a crackly spongy crust that is not a good texture. Don't waste your time and please don't give this a high rating so others don't waste time and ingredients like I did.
I have substituted yogurt for vegetable oil and the result came out awesome! Very moist!