Banana Bread II

Moist and delicious, this Banana Bread is especially good if you have lots of over-ripe bananas you'd like to use up.  It takes 4 large bananas!

I have several Banana Bread recipes in my files and I have a few on this blog but here's another one.  There's nothing fancy about this recipe but it uses up four large bananas and that's a plus in my books when banana are ripening faster than anyone can eat them.  

Don brought home a big bag of over-ripe bananas that were going to be thrown out as they couldn't be served to the kids at school.  Someone asked him if he wanted them and I guess he saw some banana bread in his future when he said, "Yes".  I was visiting David at the time so I told him to put them in the freezer and I'd do something with them when I came home. Well, they certainly did come in handy as I was testing this recipe and adjusting the amounts of bananas.  The original recipe only called for 1 large banana and that made for a very dry bread but we managed to eat it, ha, ha. I persevered and added more bananas next time and the next.  All the bananas are gone but I think I have a very nice banana bread. 

Printable recipe at end of post.

Banana Bread II

• 1¼-1½ cups over-ripe bananas, mashed, about 4 medium/large bananas
• ⅓ cup oil
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1¾ cups flour
• ½ cup white sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup toasted walnuts or pecans or ½ cup chocolate chips, optional

How to make it:
Preheat oven to 375 degrees. Grease and line a 9x5-inch loaf pan. 

In medium size bowl, add oil, beaten eggs and vanilla to mashed bananas.  If you want a very moist bread use the 1½ cups of banana. In a large bowl combine the flour, sugar, salt, baking powder and baking soda. Make a well in the middle of the flour and pour in the banana mixture and nuts or chocolate chips if using. Stir gently until mixed together.  

Pour batter into prepared loaf pan and bake 45-50 minutes or until the middle is no longer wet when tested with a toothpick or cake tester.  If you find the banana bread is browning too quickly turn oven temperature down to 350 degrees. 

Remove from oven and let rest 5 minutes.  Turn bread out onto a cooling rack.  When cooled to room temperature place loaf in plastic bag or wrap securely in plastic wrap.  It is best to wait until next day to slice and eat the loaf but if you can’t wait make sure it has cooled down so the bread won’t crumble when cutting. 

Makes 1 loaf about 12 slices. 

In medium size bowl, add oil, beaten eggs and vanilla to mashed bananas. 

In a large bowl combine the flour, sugar, salt, baking powder and baking soda. Make a well in the middle of the flour. 

Pour in the banana mixture and nuts or chocolate chips if using. 

Stir gently until mixed together.  

Pour batter into prepared loaf pan. 

Bake 45-50 minutes or until the middle is no longer wet when tested with a toothpick or cake tester.

Remove from oven and let rest 5 minutes.  Turn bread out onto a cooling rack. 

It's best to wait until the next day to cut banana bread but I won't blame you if you cut it earlier.

Delicious and moist and spread with butter.

To print click on arrow upper right side.⇩