Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!
Yield: 10
Ingredients
4very ripe medium bananas
1/2cupgranulated sugar
1/2cupdark brown sugar
1/2cupcanola oil*
2large eggs
2teaspoonspure vanilla extract
1 1/2cupsall-purpose flour
1teaspoonbaking soda
2teaspoonsground cinnamon
1teaspoonfine-grain sea salt
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
Pour into the prepared loaf pan.
Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!
Notes
* I've also used coconut oil (liquidified) with success.Adapted from food.com.