To ensure the banana bread is extra moist, allow your bananas to really over-ripen. I usually let mine ripen to the point where the skins are completely black and the fruit inside is extremely soft, almost syrupy. I like nuts – given all the crazy allergies these days, I usually leave them out, but toasted and ground nuts do add a nice texture.
Author: Anne Press
- 1 ½ cups Mashed Bananas (about 3-3 ½ large bananas)
- 2 Eggs
- 1 cup Sugar
- ½ cup canola oil
- 2 cups Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon All Spice
- 1 cup walnuts toasted at 350°and then ground
- Pre-heat oven to 350°
- Mash Bananas and set aside.
- Hand-beat the Eggs and combine with Sugar and Oil – beat until blended and set aside.
- Combine dry ingredients in large enough bowl to add other ingredients.
- Add 1 & 2 to 3 and using a spatula gentled fold the ingredients together until blended.
- Pour into prepared pan and sprinkle the top with a sugar to taste. (1-2 tablespoons).
- Bake mid-oven for 30-40 minutes until center top springs back to the touch.
- Cool 10 minutes then slide knife around the edges, invert and remove wax paper. Cool completely.
- Loaf Pan* greased (I use butter) and the bottom lined with wax/parchment paper
- *Loaf Pan: 12”l x4.6”w x3”d – I prefer the Kaiser pan at this dimension versus a shorter, fatter loaf pan. The bread cooks quickly and evenly in this pan; in shorter pans the edges can get dried out waiting for the center to cook through.