best banana bread

Wednesday, February 04, 2015

Everybody needs a banana bread recipe. If you don't have one yet, or even if you do, make this one! It will become your go-to banana bread recipe. I've tried a fair number of recipes, but I always continued looking for a new one until I made this - I knew it was the one ;). Wonderfully moist on the inside, with a crispy and sweet edge.

It's super easy, and I modified the original recipe slightly because I had more bananas on hand than it called for, and more bananas never hurt anybody. Because of the additional banana, I reduced the oil and sugar by just a tad. 

I wish I could post a smell on my blog, because the aroma of this bread baking in the oven was amazing. What are you waiting for? Make this banana bread!

Julia's best banana bread
Adapted from Julia's Banana Bread Treehouse from Kahakuloa, HI

1¾ cups all purpose flour
1½ teaspoons baking soda
¾ teaspoon kosher salt
3 large eggs
1¼ cups sugar
3 large ripe bananas, mashed
½ cup and 2 tablespoons vegetable oil

Preheat oven to 350. Coat a 9x5x3" loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan.

Bake until a tested inserted in the center of bread comes out cleam, 60-70 minutes. Transfer to a wire rack and let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

Note: Banana bread can be made three days ahead. Store airtight at room temperature.

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