When the bananas on my kitchen counter get over-ripe, this is my go-to recipe for banana bread. Be sure to use turbinado sugar rather than plain granulated sugar as it adds a depth of flavor that makes this recipe special. I keep turbinado sugar on hand just for this recipe. The nuts are optional depending if I have some in the cupboard. Banana bread in the oven fills the house with such a great aroma. It is almost like aroma therapy for everyone just to have this baking!
Ingredients
2 eggs at room temperature
1/2 cup vegetable oil
1 cup turbinado sugar
1 teaspoon vanilla
3 very ripe bananas
1 1/4 cup all purpose flour
1 teaspoon baking soda
Pinch of salt
1/2 cup coarsely chopped walnuts or pecans (optional)
Instructions
Heat oven to 350F.
Grease all sides of a standard size loaf pan.
Combine eggs, sugar, oil and vanilla with mixer on low speed for 3 minutes.
In separate small bowl, mash bananas with a fork.
Add bananas to the egg mixture and mix well.
Combine flour with baking soda and salt. Add to wet mixture and blend until smooth - about one minute. Stir in nuts. Put mixture in loaf pan and bake for about 45 minutes.
If the top browns too quickly, cover lightly with foil for the last 10 minutes of cooking.
Let cool in pan for 5 minutes. Then remove from pan and cool completely on wire rack.
This bread keeps well refrigerated for up to one week (but it won't last that long!).