Banana Bread 101
You’ve had terrible banana bread, we all have. Who could tell Aunt Edna that her brick of bananas needed a gallon of milk to wash it down? Not me. She might have- bless her heart- gone with a recipe that called for creaming a good amount of butter with sugar before adding her other ingredients. Our secret to a nice, tall loaf of banana goodness without the heft? Using vegetable oil in place of butter and throwing in a little buttermilk for tang. As for what kind of vegetable oil to go with, try using olive oil- it’s got more fat and less processing than canola (and I promise that you won’t taste the olive). Try this trick to ripen yellow and green bananas in a pinch.Print this recipe
|2 cups||All purpose flour|
|1 tsp||Baking soda|
|2||Very ripe bananas|
|2/3 cup||Olive oil|
|2 tsps||Vanilla extract|
|zest||of 1 orange (optional)|
|1/2 tsp||Ground cardamom (optional)|
|1/2 cup||Finely chopped chocolate (again, optional, but really not)|
- Line a medium-sized loaf pan (about 9"x5") with parchment paper and preheat the oven to 350F.
- Stir in the dry ingredients together until just combined.
Mash the bananas with the sugar. Whisk in the eggs, oil and buttermilk and vanilla and all your optional flavors.
Stir in the dry ingredients until just combined. Pour into prepared pan and bake for 45 minutes to 1 hour, or until the center no longer sinks when you poke it.