This is it people, the banana bread recipe you’ve been searching long and hard for. The one that has that tangy banana flavor, the perfect level of moisture, and made with just a few ingredients you already have on hand. Ok, maybe you already have a reliable banana bread recipe, but this one’s a keeper too. Try it out.
I practically buy my bananas just for this bread. I have a low tolerance for straight-up bananas. There’s a fine line between under-ripe and over-ripe and once I cross that line, it’s all over. But mix a beyond edible over-ripe banana into a cake-like creation and I’m good to go.
The original recipe I found for banana bread (lost it on the web somewhere) included creme fraiche, and since that’s not a staple in my house, it got the boot (I’m sure it would be delicious if you decided to use it). Here’s my new and simplified recipe, packed with flavor and extra banana deliciousness:
4 extremely over-ripe bananas (the blacker the better – do not attempt this recipe unless the bananas look like the photo above)
1 cup sugar
1/2 cup vegetable oil
1 t vanilla
1 5/8 cup flour
1 t baking soda
1/2 t salt
1/2 t cinnamon
1. Preheat oven to 350 and grease a 9×12 inch loaf pan. Mix dry ingredients in a separate bowl and set aside.
2. Break out your Kitchen Aid mixer (or hand mixer) and beat eggs and sugar for about 10 minutes.
3. Add your oil, vanilla, and bananas. Keep mixing gently.
4. Now fold in your dry ingredients.
5. Pour into a 9×12 greased pan and let it cook for about 50 min. Don’t worry about the chunks of banana — they will be even tastier once baked.
6. Check the bread after 50 minutes by inserting a toothpick. If it is still goopy, give it maybe 4 or 5 more minutes — tops! The middle might still be a little moist, but you don’t want to dry this out. (You’ll be angry because you have to go to the store to get more bananas, wait 5 days until they blacken, and start over.)
7. Let it cool, cut into hearty slices, and enjoy. It’ll be gone in minutes. So simple, so easy. I’m getting hungry.