I’m a banana bread lover. There, I will admit it. However, my love of this stuff has also made me a banana bread snob, too. I like a golden banana bread that isn’t too sweet, has a soft cake-like crumb, and rises into a larger loaf. Sorry, but flat muffins or loaves with densely speckeled bread that is too sugary just doesn’t do it for me.
This recipe meets all of my criteria for a great quick bread — it also smells amazing while baking and makes the kids drool (or maybe that is just teething?). I like to pre-slice the loaves, wrap them in plastic wrap and then in foil and put them in freezer bags in order to grab a slice for a quick breakfast or pack them in my daughter’s lunch box. It is thawed by the time she opens her lunch box and tastes just as good as it did when it came out of the oven.
What you need to make this bread:
3/4 Cup vegetable oil
2/3 Cup brown sugar, packed
2/3 Cup white sugar
2 ripe bananas, mashed
2 teaspoons vanilla extract
3 1/2 cup all-purpose flour
1 Tbs cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 Cup nuts, chopped (optional — I usually don’t do this because I send it off to nut free locations)
Preheat your oven to 325 degrees. Grease and flour two 9-inch loaf pans (I like to use coconut oil for this, butter works just fine, too).
In a large bowl, beat the eggs until light and fluffy. Add oil, brown sugar, sugar, mashed bananas, and vanilla. Blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda and salt until everything is well incorporated. Fold in nuts if you are adding them.
Divide the batter between the two pans and bake until a toothpick inserted into the center comes out clean. This usually takes about an hour, but sometimes longer depending on your oven’s heat. Let your breads cool for about ten minutes in their comfy loaf pans, then pop them out and cool completely on wire racks.
These will stay fresh for a few days or you can store them in the freezer as I mentioned above. Whenever storing breads in the freezer, wrap in plastic wrap first, then in foil, then place them in a freezer bag. This will prevent freezer burn!