This has got enough oil and sugar to make it just like the loaves your grandmother used to (probably :) make: moist, dense-yet-fluffy, and simply banantastic. Thanks to my sister-in-law Susie, who shared this recipe with me almost two decades ago, our family has been enjoying this bread pretty much every time we don't eat our bananas fast enough.
Banana Bread
2-3 ripe bananas (the more black dots the better)
1 1/2 C sugar
2 eggs
1/2 C oil
1 3/4 C flour
1 tsp baking soda
1 tsp baking soda
1/2 tsp salt
1/4 C plus 1 TBS buttermilk
1 tsp vanilla
1 C nuts (optional)
Heat oven to 325 degrees.
1. In a mixing bowl mash the (peeled ;) bananas.
2. Beat in sugar, eggs, and oil.
3. Add in combined dry ingredients. Mix (But don't overmix!).
4. Add in remaining ingredients. Mix until just combined.
5. Pour into greased bread pan.
6. Bake for 1 hour and 20 minutes.
In the loaf shown above I changed it up a tiny bit. I made an almond milk version of buttermilk by combining a teaspoon of white vinegar with enough almond milk to equal the quarter cup + 2 TBS.
I also replaced one cup of the the white flour with 1/2 cup whole wheat flour and 1/2 cup oat flour and I reduced the sugar to one cup. My children still said it was the best banana bread I'd ever made. So there you have it.
