Easy Banana Bread
Yields 1 Loaf
A banana bread recipe is a good one to have in your repertoire - it’s perfect for breakfast, toasted with butter, for a midday snack or even for dessert. This version is nut-free, but feel free to toss in a 1/2 cup of coarsely chopped toasted walnuts or pecans if that tickles your fancy. Be sure to use very ripe bananas for a flavorful loaf. Since I live alone, I freeze any bananas that begin to turn so that I can make this recipe whenever the mood strikes.
Unsalted butter, for greasing
1-3/4 cups all-purpose flour, plus more for greasing
1 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoons baking soda
1-1/4 cups sugar
2 large eggs
1/2 cup vegetable oil
1/3 cup water
1 teaspoon vanilla extract
9 ounces mashed banana (about 3 medium sized bananas)
Preheat oven to 350 degrees.
Grease a 9x5 loaf pan with butter and flour.
In a medium-sized bowl combine the flour, salt, cinnamon and baking soda. Mix well.
In a large bowl, combine the eggs, oil, water and vanilla. Whisk well to emulsify all ingredients. Add the sugar and whisk to combine. Dump the dry ingredients into the wet ingredients and mix, just to combine. Add the bananas (and nuts, if using) and gently stir to combine.
Pour the batter into the prepared loaf pan. Bake for 55-65 or until a skewer comes out clean.
Let cool on a rack for 20 minutes before carefully removing the loaf from the pan. Allow to cool completely. Wrap well in aluminum foil. This loaf can be stored, at room temperature, for up to 5 days.