Going bananas for banana bread!

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The first banana bread I baked was in the bread maker.
I used one of the recipes in the handbook that came with the bread maker…and it came out awful! It was under baked, it was sticky and gooey.
Only I know about this bread though, because I didn’t serve it. ( thanks, Julia Child ;-)) But trust me, there were tears in my eyes when I threw it away. I hate wasting food!
There were couple more experiments ( even one where my better half substituted the sugar with salt accidentally), but even when it came out good it still wasn’t what I had in mind when I thought of banana bread.
I started to think that the problem is in the bread maker, not the ingredients.
So, I decided to make banana bread in the regular oven and change the initial recipe a little bit.
It was everything you dreamed of – from the warm bananas aroma that comes out of it, to the cloudy texture when you chew it!
Try it and you won’t regret it!
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You will need:

(liquid ingredients)
3 eggs 
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla 
3 soft bananas

(dry ingredients)

2 1/2 cups flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

1 cup chopped pecans or walnuts

( topping)
Powdered sugar for topping

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1. Preheat the oven at 350 F.  In a large bowl mix the liquid ingredients- eggs, sugar, vegetable oil, vanilla and bananas.

2. In another bowl sift together the dry ingredients-flour, baking powder,  baking soda, salt, and cinnamon.

3. Add the dry ingredients to the liquid ingredients gradually and stir well.

4. When you all of the dry ingredients are incorporated and the batter looks smooth, add the pecans( walnuts), then transfer it to a greased 10 inch baking pan ( I used 10 ” by 3 ” high baking pan, but you can use a spring form as well), and bake for 35-40 minutes or until ready.

5. When done, let it rest on a baking rack for 10 minutes, then place in a serving plate and coat with powdered sugar.


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