The Best Banana Bread (No Kidding!)

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READY IN: 1hr 10mins
SERVES: 2-20
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
  • 3
    bananas (The riper the better, I usually freeze our bananas when they start to brown, then once a few have ac)
  • 1
    cup sugar
  • 2
    cups flour (I love this with whole wheat. White is OK, but is more cake-ey and less bread-ey.)
  • 1
    teaspoon baking soda
  • 14
    teaspoon salt
  • 12
  • 1
    teaspoon vanilla
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DIRECTIONS

  • Preheat oven to 325 degrees Fahrenheit.
  • Thoroughly mash bananas. (If they've been frozen, just zap them in the microwave; they will look absolutely disgusting but it’s worth it.)
  • Combine dry ingredients in one bowl, mix well with a wire whisk (or sifter, if your heart so desires).
  • Whisk the eggs lightly in a separate bowl, add oil and vanilla, then when the oven is finished preheating add the wet to the dry.
  • Pour into a loaf pan that has been generously greased with vegetable shortening.
  • Bake for 60 minutes (it can take 15-20 minutes longer than this) or until a toothpick or cake tester inserted in the middle comes out clean. You don’t want your bread to be too dry (it’s supposed to be lovely and moist), so try to get it out just when the tester comes out clean, don’t leave it in the oven too long after that.
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