Banana bread serendipity
This week, I had an excess of slightly over ripe bananas and the desire to do some baking. What to do?
That same day, Ally from A Girl and Her Fork blogged about a recipe for banana bread that she had tried and loved. Simple ingredients, straightforward instructions. Bingo! I was sold. I made it the very next day.
The banana bread was legendary. Super moist, lots of depth of flavor, crispy on the edges, just delicious! If you’re in search for a go-to easy banana bread recipe, here’s the one!
Julia’s Best Banana Bread (Bon Appetit, March 2013)
Nonstick vegetable oil spray
1 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups sugar
2 large ripe bananas, mashed
3/4 cup vegetable oil
1. Preheat oven to 350° F. Coat a 9x5x3-inch loaf pan with nonstick spray.
2. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
3. Bake until a knife inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.