I woke up to these three beauties below, and I decided today was the day to bake some banana bread.
I have made lots of banana bread in my life, and while it was always good enough, it was never really gooooood, as in blog-worthy good. Often times the middle would be mushy, and the extra cooking time required to demushify the middle would make the edges too dry and overcooked.
I decided to turn to my beloved Cook’s Illustrated for help, and Google led me to yet another fabulous food blog, First Look, Then Cook, which reviewed the Cook’s Illustrated recipe and determined it was not as good as her Mom’s, which is posted here. Cook’s Illustrated or Mom, who to choose? Mom, of course! No contest there.
This is my new favorite banana bread recipe: quick, easy, great flavor, great texture. I added chocolate chips and omitted nuts. My whole family loved it, and I’m sure you will, too.
Banana Bread from First Look, Then Cook
- 3 very ripe bananas, mashed
- 2/3 cup vegetable oil
- 1 2/3 cup sugar
- 2/3 cup evaporated milk or buttermilk
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cups chopped nuts (optional)
- 1/2 to 3/4 cups chocolate chips (optional)
Pre-heat oven to 350. Mash bananas with a fork and set aside. Mix oil, sugar, milk, vanilla and eggs well. Add mashed bananas. Mix dry ingredients in a small bowl, and add to banana mixture with nuts (optional) until just combined well. Pour into 2 greased and floured 9 x 5″ loaf pans. Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from pans while still warm and wrap with plastic.