I know that banana bread isn’t generally that exciting. After all, you can find it in every coffee shop in the city, usually next to the ubiquitous slabs of lemon loaf. But banana bread is a great way to use up overripe bananas, and this batch of bread turned out so well (see perfect golden-brown specimen to the left) that I was inspired to share my recipe for this easy breakfast staple.
When preparing this recipe, don’t worry about getting the amount of banana exact. It will taste fine if you have a little less than a cup of banana and extra banana will only make the bread moister and more flavourful. You can also divide the mixture into muffin cups for banana muffins instead of banana bread—just watch them more carefully, the baking time is a little shorter for muffins.
A loaf will last two adults about 3-4 days depending on how thickly you slice it.
If you want to try it yourself…
Banana Bread (source: my mom–who know where she got it from?)
3/4 cup sugar
1 3/4 cups flour
1/2 tsp. baking soda
1/2 cup oil
1 cup mashed banana (1-2 very ripe bananas)
2 tsp. baking powder
1/2 tsp. salt
- In a bowl: combine salt, flour, baking powder and baking soda.
- In another bowl: combine sugar, oil and eggs. Beat vigorously until frothy. Add banana and blend thoroughly.
- Fold into flour mixture until blended.
- Pour into a greased bread pan.
- Bake at 325°F for 1 hour until the crust is brown.
- Remove pan to rack. Let stand 10 minutes. Invert pan.
- Cut into slices.