Yesterday, I had a few bananas a day to two away from being too ripe and so I went on the hunt for a banana bread recipe to save them from the trash can. As usual when it comes to searching for recipes these days, I hit up Foodgawker. My search didn’t take long and I quickly stumbled upon a simple banana bread recipe from First Look, Then Cook. I’m so glad I did. It comes together quickly and the results are delicious. Perfect combo if you ask me.
Original recipe by First Look, Then Cook
3 very ripe bananas, mashed
2/3 cup vegetable oil
1 2/3 cup sugar
2/3 cup evaporated milk or buttermilk
1 tsp vanilla
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2/3 cups chopped nuts (optional)*
Pre-heat oven to 350. Mash bananas with a fork and set aside. Mix oil, sugar, milk, vanilla and eggs well. Add mashed bananas. Mix dry ingredients in a small bowl, and add to banana mixture with nuts (optional) until just combined well. Pour into 2 greased and floured 9 x 5″ loaf pans. Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from pans while still warm and wrap with plastic.
My subs: 2/3 cup of olive oil in place of vegetable oil, 2/3 cup of 2% milk in place of other milks options.
* I opted for 2/3 cup of semi-sweet chocolate chips
To be honest, I don’t have much of a sweet tooth but after cutting J a slice and having a quick taste test, I promptly gobbled the rest of it down and cut him another slice. It’s perfectly moist and not overly sweet. Simply perfection! J loved it and went back for seconds. This will definitely be the standard banana bread around here.
As you can tell from the photos, I didn’t bake this as a typical quick bread. I only had one 9×5 loaf pan, so I baked it in two 9x9x3 circular pans instead. It worked out just fine and was ready after the recommended 40 minutes. Phew!
So, if you’ve got some bananas lying around, give this bread a shot. You can view the original recipe along with the reviews right here.