I can’t explain it, but a day after posting about my banana bread troubles, I baked an incredibly successful one. The outside was a little crunchy when it came out of the oven, but it improved overnight and I ended up with a moist, moist, moist loaf of goodness!
I urge you to try this recipe, originally from Susan Mendelson’s Mama Never Cooked Like This and now available in Mama Now Cooks Like This. Healthy it ain’t (there is quite a bit of oil in the recipe) but to this day people stop her on the street to tell her how much they love the recipe – and once you make this, you will see why.
Ridiculously Simple Banana Bread
1 1/4 cups flour
1 teaspoon baking soda
2 very ripe mashed bananas
3/4 cup granulated sugar (she calls for 1 cup but I think that’s too sweet)
1/2 cup vegetable oil
1/4 cup chopped walnuts (optional – I prefer it without)
Preheat oven to 350F / 176C and grease and flour loaf pan. Mix together eggs, banana, sugar and oil in a bowl and beat until well combined (this is easiest with an electric mixer but you can do it by hand if necessary). Sift together flour and baking soda and fold into wet mixture until blended. Fold in walnuts if using. Bake for 45 minutes to an hour or until a knife inserted in the loaf comes out clean.