No need for a lengthy intro. Stumbled upon this recipe on Bon Appetit's Magazine's site. Was surprised I had all the ingredients already so I decided to give it a try. Best decision I made all week. Now I'm passing the torch to you, grasshopper.
Note: I added a handful of chopped pecans and kale, as you'll see the recipe doesn't call for it. But it turned out delish. If you're feeling dangerous, add craisins!
- Nonstick vegetable oil spray
- 1¾ cups all-purpose flour
- 1½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups sugar
- 1 cup mashed ripe bananas (about 2 large)
- ¾ cup vegetable oil
Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.