Was browsing some blogs the other day, and came across a recipe for Banana Bread. Even better was the fact that I happened to have all the ingredients on hand — don’t you love when that happens? The recipe came from the Sharp Cookie’s blog, and she got it from Beth Hensperger’s “The Bread Bible.” I made the recipe as written, but added 1 teaspoon of banana extract (recipe below includes my changes). For some reason, I can’t find banana extract anywhere around here, but I swapped some hard-to-find ingredients with a friend in Tennessee, and she sent me some, so I thought it would be a perfect virgin mission for my newly acquired extract. Had to cook my banana bread about 5 minutes longer than the recipe indicates, but that’s no big deal – just keep an eye on it.
I brought the banana bread into work this morning (don’t need temptation at home) and had a small slice before the hordes descend upon it (have to make sure I’m passing off good stuff). It is so moist it’s unbelievable, yet holds its shape really well. I think next time, I’d add a smidge more sugar for a little more sweetness, but other than that … this is a good one. I’ve been on a search to find THE banana bread recipe, and this is a strong contender. Have a few more others to try before proclaiming this one IT, but it’s lookin’ good. Hope you enjoy it … and when you get a chance, check out Katie’s blog here. Happy cooking!
1/2 cup vegetable oil
1 cup + 3 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon banana extract
3 medium very ripe bananas, mashed
1-1/4 cups unbleached AP flour
1 teaspoon baking soda
Preheat the oven to 350. Grease and flour a 9-by-5 inch loaf pan. In a medium bowl, combine the oil, sugar and eggs. Beat with a whisk or electric mixer until light-colored and creamy, about 2 minutes. Add the vanilla extract, banana extract and mashed bananas and beat again until well combined. Add the flour and baking soda and stir to combine. Beat well to make a batter that is evenly combined and creamy in consistency. Spoon the batter into the loaf pan. Bake for 50-55 minutes on a centered rack.
I’m so glad you like it! I love this recipe. It’s true that it isn’t the sweetest banana bread, so those who want a sweeter result might try adding some more sugar. I like my banana bread only slightly sweet, but very moist – which this one certainly is!