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.