Super-Moist Banana Bread

A super-moist banana bread with a tender crumb, bursting with an intense banana-ey flavour. This is perfect for adding your own mix-ins, think raisins, nuts, chocolate chips, anything that goes! This recipe uses walnuts, but feel free to substitute with your own. This bread can be made with 2 or 3 bananas; depending on how many you may have on hand- will have amazing results either way!

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 12 slices

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  teaspoon baking soda, sifted
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 100  ml  vegetable oil
• 1⁄4 cup light brown sugar
• 1⁄3 cup granulated sugar
• 2  eggs, room temperature
• 2 -3  large  mashed bananas
• 1  teaspoon vanilla extract
• 1⁄4 cup walnuts

Directions

1. Preheat oven to 160 degrees Celsius, 140 degrees if fan-forced.
2. Whisk all dry ingredients together except for sugars in a medium-sized bowl.
3. Using a fork or whisk, combine sugars, oil, eggs, vanilla and bananas together in a large bowl.
4. Add the dry ingredients to the wet, folding together until just combined. Fold in additional ingredients if desired.
5. Pour batter into 9.5 x 6 inch lined loaf tin. Bake for 45-50 minutes or until a wooden skewer inserted inside comes out moist with a few crumbs.
6. To store, allow banana bread to cool until just a little warm to the touch. Wrap tightly with saran wrap and leave on the kitchen bench for 3 days. Will last in the fridge for up to a week.