Monday, February 24, 2014

Our Favourite Banana Bread

Everyone has their favourite recipe for banana bread, and today I'm sharing ours.

Okay, you caught me: I'm not sharing this out of the goodness of my heart so much as a need to stash this recipe someplace it won't get lost (namely online) since its particular page of my (homemade) cookbook is beginning to disintegrate.

Yes, we use this recipe that much.

I can't remember where it originally came from, just that I substituted out the low fat options (read: applesauce for vegetable oil) and it became a hit.

Yeah, I'm a rebel. A whole egg, really-truly-butter-using kinda rebel.

Anyhow. Here it is and perhaps you'll enjoy it, too.


1 egg
1/4c vegetable oil
1/4c butter, melted
1/2c milk
1 1/4c white sugar
1 1/2c mashed ripe bananas (3 to 4 medium, thereabouts)
1 tsp vanilla (or just free-pour like I do, heh)
2 1/2c all-purpose flour
1 tsp baking soda
1 tsp salt

Optional: a package of mini Reese's peanut butter cups. Those bad boys turn this bread into candy, so be warned.

Preheat oven to 350F. Spray a single loaf pan with nonstick spray if your pans are inclined to be those kinds of jerks.

Combine wet ingredients and stir the bejeezus out of them, really mix up that mess until they're nice and sloppy.

Toss in the dry ingredients and stir until everything's moist (or evenly wet if you're one of those freakjobs who can't stand the word moist. Moist. Moist. Moistmoistmoistmoistmooooiiist. Heh).

If you're adding those badass mini Reese's cups, now's the time to do it.

Pour the mix into a single loaf pan and bake for 1h15m, or until a toothpick comes out relatively clean. I'm known to toss in more bananas than strictly necessary, so that toothpick is sometimes gooey if it's hit a banana chunk, but I'm okay with that.

Cool for about 10 minutes and then turn carefully from the pan to cool. Eat it now if you're so inclined, but beware of hot bananay goodness burning your mouth.

Don't say I didn't warn you.

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