Monday, March 30, 2015

Easy 2 Loaves Banana Bread

When I make quick breads I like to double the recipe and make two loaves. One for now and one to freeze and have later. Lots of times I unfreeze banana bread to put in my kids lunches. Banana bread smeared with peanut butter is a favorite lunch around here. So this recipe is for two loaves and it's a great, easy, traditional, banana bread. It's moist and yummy and bakes perfectly every time without the wet part in the middle that some banana breads tend to have.

Easy 2 Loaves Banana Bread

1 cup canola or vegetable oil
2 cups sugar
6 very ripe bananas, mashed
5 tablespoons milk (that's 1/4 cup plus 1 tablespoon)
4 eggs
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt

Preheat oven to 350 and spray 2 loaf pans with non-stick cooking spray (I use non-stick loaf pans as well for this recipe to ensure the loaves will release easily.)

In the bowl of a mixer combine oil and sugar and beat until combines. Add mashed bananas, milk, eggs, and vanilla. Beat until smooth. In a separate bowl combine flour, baking soda, and salt; add this dry mixture to the wet mixture in the mixer and beat until completely combined, but don't over mix. Pour mixture evenly into the 2 prepared loaf pans. Bake at 350 for 40-50 minutes or until browned and a toothpick inserted in the center of the loaves comes out clean. Remove from pans and let cool on a wire rack. Enjoy one loaf now and, if desired, wrap up the other in plastic wrap and then foil and freeze.


cooks42 said...

Hi! Your bread looks lovely! Could you tell me please, what size pans do you use? I ask because I have 9X5 inch and 8X4 inch loaf pans. I'd hate to pour the batter into the 9X5 inch pans and have them only come half way. Thanks so much, Diane

Jenni said...

I use a 9x5 glass Pyrex pan for banana bread so I can see how browned it's getting on the underside. Hope you like the bread!