Makes 1 loaf
I know just about everyone has their favorite banana bread - I tend to make the recipe my mom makes, which is the one her mother makes - I swear by it. But I found this recipe in a cookbook, Baked Elements which I felt that I had to try. Granted I changed a few things, eliminated a few ingredients, but it is another banana bread that I am adding to my repertoire. Baked also has provided me with another banana bread variation using peanut butter that has proven to be equally delicious. I have never liked nuts or chocolate chips in my banana bread but you could add half of a cup of both or each to this loaf if you'd like. Enjoy!
- 1½ cups all purpose flour
- ½ cup white sugar
- 1 tsp baking soda
- ½ tsp salt
- 3 large very ripe bananas, mashed, about 1 cup
- ⅓ cup vegetable oil
- ¼ cup whole milk
- ¾ cup raw Bluegrass Wildflower Honey
- 2 large eggs
- Preheat oven to 350F. Butter and flour 9x5 loaf pan.
- In a large bowl whisk together flour, sugar, baking soda and salt.
- In another bowl whisk together bananas, oil, milk, raw honey and eggs.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently stir the dry and the wet ingredients together until combined. Stir in your nuts or chocolate chips if using.
- Pour batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes. Toothpick or cake tester should come out clean and loaf should be firm under slight pressure.
- Let loaf cool in pan for 15 minutes then turn out onto wire rack to cool completely.
- The loaf can be stored wrapped for three days our frozen for three months.