Our daughter used to LOVE bananas. We even had to call them B's because if we said the full word, she would freak out and want one instantly. She still likes them but lately hasn't been eating them quite so voraciously so we had some of them get too spotty. What better way to use them up than to make banana bread! The thing about baking is you have to plan ahead so your butter (and sometimes eggs) can be room temperature. This drives me crazy because I always forget. But this time, it didn't matter because I found a recipe for banana bread that doesn't use butter!
The recipe turned out so good! I followed it almost exactly (I just didn't measure the cinnamon and probably used a lot less than called for). I did add an extra banana because mine were a little on the small side. Plus, I had 4 bananas and there's not a whole lot you can make with one over-ripe banana. The top crust on this was extra sweet (although I'm not sure why) and the whole thing was just amazing. I love it topped with butter but David eats it plain. I could also see this being good with honey (with butter too of course! I love butter!).
I do believe this will be my go-to banana bread recipe from now on. I feel a little guilty saying that though because my mom also makes an amazing banana bread recipe that even makes two loaves at once! This, sadly, only makes one loaf. But I'm already hoping to get the store to buy more bananas to make this again very very soon. I can't recommend this bread enough! And, especially because you don't have to thaw butter, it goes together very fast.
The link no longer works, so here is the recipe.
ReplyDeleteMoist Banana Bread
3 medium Bananas
3/4 cup Sugar
1/4 cup Vegetable Oil
1 Egg
1 1/2 cups All Purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 tablespoon Cinnamon (less if you’re not a fan of cinnamon)
Preheat your oven to 350.
Mash your bananas. (I generally use bananas that are almost brown so they are nice and soft. I place them in the mixer and they mash while I’m getting the rest of the ingredients together.)
Add the egg, sugar and cooking oil to your bananas.
Add the dry ingredients to your banana mixture and stir just until moistened.
Spray the bottom and sides of a bread pan with cooking spray. Cook for 50-55 minutes, or until a cake tester (or toothpick) inserted in middle comes out clean.
Allow pan to cool for 10 minutes on a cooling rack.
To remove the bread from the pan, first run a butter knife around the edges of the bread (this will ensure that the bread isn’t stuck to the pan.) Turn the pan over onto your wire rack and your beautiful loaf of bread should come out clean as a whistle.
Allow your bread to fully cool on your wire rack.