|This banana bread recipe is more cake like than bread like.|
I buy a lot of bananas because we really love them at my house. Did you know that if you buy a few bunches at a time that cashiers tend to ask if you have a monkey? I always get a chuckle out of that but I just have a wild gang that does need their banana fix. My Best Ever Banana Bread is a delightful way to make use of ripe bananas.
Bananas are delicious and transport well in their own case for when packing lunches. They also happen to be full of nutrients mainly lots of B6 and B12, magnesium and potassium with some added fiber. It also makes a great low calorie snack at around 105 calories for when you need something sweet.
Today, I want to share another one of my top favorite banana bread recipes. You get four small breads that are moist and not as dense as some typical banana breads. Instead, my recipe is more cake like, but on the order of a pound cake with a finer crumb texture.
Another excellent banana bread recipe is for my Banana-Oat Bread.
My Best Ever Banana Bread
½ cups of corn oil
2-1/2 cups of sugar
3 large eggs
3 ripe bananas, mashed
3 cups of sifted flour
1 teaspoon of baking soda, leveled
1 cup of milk
1 teaspoon of white vinegar or lemon juice
½ teaspoons of salt
2 teaspoons of vanilla extract
2 teaspoons of baking powder, leveled
Beat your oil with the sugar before mixing in the eggs and vanilla, one at a time in your mixing bowl.
Add the mashed bananas to the mixing bowl and incorporate with your electric mixer.
Mix the white vinegar in with the milk along with the baking soda to dissolve.
Sift together the flour, salt and baking power.
Alternate the milk mixture and dry mixture into your mixing bowl with the creamed ingredients until everything is well combined.
Pour into four well-greased smaller loaf pans.
Bake in a 350-degree oven for about 50 minutes, depending on how your oven is regulated.
Test with a cake tester, slender knife or toothpick to see if anything sticks.