Every time I buy bananas from the store my kids try and save a few so I can make banana bread once they get too ripe. My kids are banana bread fanatics! When I make it, it lasts a day at most! They eat it for breakfast toasted with peanut butter, they eat it with their lunch, they eat it as a snack in the afternoon, and then it's dessert after dinner. My husband and I get maybe a slice each, if we're lucky. Sometimes I will divide the batter and make fun shaped banana chocolate chip muffins in this pan:
The recipe comes from the Better Homes and Gardens Cookbook- and is surprisingly completely dairy free! Most quick bread mixes seem to have some sort of dairy product in them, so baking from scratch is really my only option.
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cup mashed ripe bananas (roughly 4 or 5 medium)
1 cup sugar
1/2 cup cooking oil
1. Preheat oven to 350F
2. Spray bread pan with non-stick spray of your choice.
3. In a large mixing bowl combine most of the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center and set aside.
4. In a smaller mixing bowl mash bananas. Add sugar, eggs, oil and combine well.
5. Pour into the flour mixture. Mix until moistened. Batter will be lumpy.
6. Pour batter into prepare pan and bake for 50-55 minutes, or until a wooden
toothpick inserted in the center comes out clean.
7.Cool in pan for 10 minutes, then remove and cool on baking rack.
I am not posting this because it's my recipe- it's obviously not. I am posting it to share one of my favorite easy quick bread recipes that are sometimes hard to find. This recipe requires no substitutions. It's so easy, so quick, and a crowd pleaser for any occasion.
Here are other pan options for this recipe:
9x5x3 inch loaf pan- bake for 55-75 minutes
8x4x2 in loaf pan- bake for50-60 minutes
7.5x3.5x2 inch loaf pans bake for 40-45 minutes
4.5x2.5x1.5 inch pans- bake for 30-35 minutes
2 1/2 inch muffin cups- bake for 15-20 minutes.