banana bread
original recipe
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 cups mashed brown bananas you will need 3 large or 4 medium brown bananas
- 1⁄4 cup unsalted butter melted and slightly cooled
- 1⁄4 cup canola vegetable oil, or melted coconut oil
- 3⁄4 cup packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- Turbinado sugar optional
instructions
- Heat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and
set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and
oil and stir until combined. Stir in the brown sugar, egg, and vanilla
extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t over mix. If you
over mix the bread will flatten and end up heavy.
- Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if
using. Bake for 50-65 minutes, or until a toothpick inserted into the center
of the bread comes out clean. Check the bread at 50 minutes, just to be safe.
Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread
cool in the pan for 10 minutes. Run a knife around the edges of the bread and
carefully remove from the pan. Let the bread cool on the wire cooling rack
until slightly warm. Cut into slices and serve.