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| This banana bread recipe is everything you could hope for: moist and rich, but not heavy, with a sweet, almost candy-like crust, the perfect breakfast or snack food. Make it your own by mixing in nuts, dried fruit, or chocolate chips. | |||||
| Ingredients: | |||||
| 1 1/4 c. | All-Purpose Flour | ||||
| 1 tsp | Baking Soda | ||||
| 1/2 tsp | Cinnamon | ||||
| 1/2 tsp | Salt | ||||
| 1 c. | Sugar | ||||
| 2 lg. | Eggs | ||||
| 1/2 c. | Canola Oil | ||||
| 3 med. | Overripe Bananas | ||||
| 1 tsp. | Vanilla Extract | ||||
| Directions: | |||||
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Preheat oven to 350 degrees. Coat 9x5 inch loaf pan with cooking spray. In a medium bowl mix together dry ingredients. In another bowl, combine eggs, sugar and oil and beat at high speed until creamy. Mix in bananas and vanilla. Stir in dry ingredients and mix until well blended. Pour in pan and bake for 50 to 60 minutes.
Remove from pan and cool on a wire rack for 10-15 minutes, then wrap in plastic wrap for a moist bread the next day. The bread will be slightly darker than other banana bread recipes-- don't worry, you didn't burn it, that's the cinnamon affecting the color of the bread. |
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