This is one of our favorites - although Mr. Pleasant calls this more of a cake then bread, it is much lighter than many of your standard banana breads. This is my favorite way to use bananas that turn before I get to them - I stick them and the freezer until it's time for banana bread or smoothies or even (now that we have an ice cream maker) sorbets and ice cream. I like to thaw them in a bowl on the counter while I prep to make the bread. I'm a little fuzzy on it's origins but I believe this one originates from college bud Hannah but I got the recipe from college bud Becky. I have very warm fuzzy memories of us gobbling up a fresh batch of this bread while studying at her place on a cold Minnesota night.
Becky's Banana Bread
1/2-1 c chocolate chips (or to taste)
3 bananas 3/4 c sugar
3/4 c veg oil
2 c flour
1 tsp baking powder
1 tsp baking soda
1 Tbs vanilla
1/2 tsp salt
Grease pan and preheat oven to 325 degrees. Beat bananas (peel if necessary) with mixer until smooth. Add oil, sugar and vanilla. In a separate bowl, add dry ingredients. Gradually add this to the banana mixture. Careful not to overmix. Pour into pan and bake. In a loaf pan, give this about an hour. In a 13"x 9" we needed only 35-40 minutes. You'll know it's done when a knife inserted into the center comes out clean.
2 comments:
I am totally going to make this soon. Do you think I could use a whisk instead of a mixer?
you can always use a whisk! Just make sure the bananas are defrosted so they mix in with ease. Or, you can always moosh them in a chopper or by hand with a fork or masher if they're fresh.
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