I have been baking banana bread for thirty-five years. I have tried many different recipes over the years, and I have now settled in on this one. It has many variations.
3 bananas, mashed
1/2 C oil or softened butter
1 C sugar
2 beaten eggs
1/2 tsp baking powder
1 tsp baking soda
2 C AP flour or WW flour or combination thereof
1 tsp vanilla extract
1/2 tsp salt
3 T milk
1 C pecan halves or walnuts
Mash the bananas; a pastry blender is right handy
Mix sugar and oil/butter first, then eggs, then leavening ingredients, bananas, then flour then nuts.
Pour into greased loaf pans, and bake at 350°.
Now for the variations:
If you use the WW flour and butter, start checking for doneness at 45 minutes…perhaps earlier.
If you go with oil and AP flour, it will likely take an hour to bake. I use a wooden toothpick to check doneness.
I use the slightly smaller disposable aluminum loaf pans, and I only use the butter and WW flour method. This method also will not cause the top of the loaf to “explode” during baking.
This batch (my preferred) is with butter and the WW flour
Baking time also will depend on the size of your baking pans.
This stuff freezes very well.
