NBL Kitchen

Banana Bread

I follow this recipe to the letter. While others may mess with perfection, I don't. Some people have said, "Oh, I substituted apple sauce for the oil." Good for you, I say. I made it last week. Just had a hankerin' for it. Accept no substitutes.

This is not about cutting fat, cutting calories, or cutting out flavor. This banana bread is best eaten about an hour after taken out of the oven, when the crust is still crusty. Cold, cold milk is the only drink that is good right then.

The recipe card is old. I laminated it. It is Stacey's from way back before the turn of the century.

This recipe isn't just good, it's Hall of Fame.

Preheat the oven to 325 F.

Mash 3 medium to large bananas in a bowl.
Mix in 3/4 C granulated sugar.
Add 1/2 C vegetable oil and 2 eggs and mix.
Mix in 1 3/4 C sifted flour, 2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt until you don't see any white from the flour.

Grease and flour a loaf pan.

Pour in the mixture. Bake 1 hour. The toothpick you stick in should come out clean.

Take the pan out and set it on a rack for about twenty minutes to half an hour. Cut in 1" slices while in the pan and serve hot; or wait longer if you can, turn the loaf out, and slice it.

Posted by Bill at April 27, 2004 11:13 PM