Best Banana Bread Ever
I had a few overripened bananas, so I decided to whip up my favorite banana bread recipe this afternoon. I've made this a few times already, and it is now my permanent recipe. The crumb is moist and spongy, and I always have the ingredients on hand -- including brown bananas, now that this bread is a must-have at all times. It freezes unbelievably well too. Here it is: Beth Hensperger's Banana Bread, from "The Bread Bible":
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
3 medium overripe bananas, mashed
1 1/4 cups unbleached AP flour
1 teaspoon baking soda
1. 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 and mashed bananas and beat again until well combined.
2. In a medium bowl, combine the flour and baking soda. Add to the banana-egg mixture and stir to combine. Beat well to make a batter that is evenly combined and creamy in consistency.
3. Spoon the batter into the loaf pan. Bake for 50 minutes on a centered rack.