Wednesday, April 17, 2013

Banana bread

I've made this banana bread before, but I thought I'd try a new recipe this time. This one seems moister to me (then again, I used one more banana than the new recipe called for). It also has the added advantage of being simpler, with fewer ingredients.

Freeze your overripe bananas and save them for banana bread--when you thaw them, they'll turn black, but that's what you want. The bananas will be soft and the flavor will be intensified.

1 3/4 cups flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
3 large eggs
1 1/2 cups sugar
1 cup/2 large mashed bananas
3/4 cup vegetable oil

Preheat oven to 350, and grease a loaf pan. Whisk flour, baking soda, and salt in a bowl. Whisk eggs, sugar, bananas and oil in a separate bowl. Add dry ingredients and stir til just combined. Pour into loaf pan. Bake 60-70 minutes or until done. Let cool in pan 15 minutes.

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