Banana Bread

Makes 1 loaf

3 bananas

1 cup + 3 tablespoons (250g) brown sugar

2 eggs

¾ cup (150g) vegetable oil

2 teaspoons vanilla extract

2 ½ cups (300g) all purpose flour

½ teaspoon baking soda

1 ½ teaspoons baking powder

1 teaspoon salt

1 tablespoon cinnamon

1 ½ cups walnuts (optional)

Preheat the oven to 325F. Line a loaf pan with parchment paper, coat any of the exposed pan with oil to prevent sticking. 

In a large bowl, add the peeled bananas and mash with a whisk until they are a lumpy paste that’s a bit slimy. The lumps of banana should be no larger than a raspberry. 

Add in the brown sugar and whisk until the sugar is incorporated. Add in the eggs, whisk, then add the oil and vanilla giving a final whisk until everything is combined. 

Add in the flour, baking soda, baking powder, salt, and cinnamon. Switch to a spatula and fold in the dry ingredients until everything is just blended. 

Pour into the prepared loaf pan. If using walnuts, crush them by hand and spread evenly over the top of the batter. Gently press the walnuts into the batter so they all stick to the bread once baked. 

Bake for 1 hour to 1 hour and 30 minutes… my oven is a little lackluster so it takes the full hour and thirty minutes for me. Test the bread with a toothpick, if it comes out with a few crumbs attached or totally clean you’re good to go. 

Cool slightly before removing from the pan. Serve with LOTs of salted butter.