Here we go - another post about banana bread. Apparently in my delirious state I kept buying bananas whether we needed them or not. Paul pointed out to me that I had a number which were well on their way to being good for nothing but banana bread. I was sick of the usual recipes and decided to try this one from Bon Appetit.
This recipe is one used by a woman named Julia in her Kahakuloa, HI market stand. It is one of her best sellers. I can see why.
Not only does it taste great but it is easy to make -always a bonus in my books!
You'll notice very quickly that there is nothing healthy about this. . . but what great flavour!
Nonstick vegetable oil spray
1¾ cups all-purpose flour
1½ teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
1½ cups sugar
1 cup mashed ripe bananas (about 2 large)&
¾ cup vegetable oil
Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.