Old-Fashioned Banana Bread

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This extraordinarily simple and tasty banana bread (with a moist center and crispy crust) is a Ritter family heirloom. "The recipe has been in our family for generations," Lisa Ritter says. Makes one 9-by-5-inch loaf

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Ingredients

  • Unsalted butter
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 large eggs, beaten
  • 1/2 cup canola oil
  • 1 cup sugar
  • 2 large, very ripe bananas, mashed
  • Confectioners' sugar, for dusting

Preparation

Step 1


Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar and mashed bananas. Stir the banana mixture into the dry ingredients.

Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely. Dust the top with confectioners' sugar, cut into slices and serve.

Make Ahead The bread can be wrapped in plastic and refrigerated for up to 1 week.
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REVIEWS:

I was looking for a quick and easy recipe to use up super ripe bananas and came across this one. It meets both criteria (quick and easy!) and is delicious. I have tried several banana bread recipes in the past and this one is by far the best. Moist, not overly sweet, and very comforting. I didn't add powdered sugar on top either but it wasn't missed! Will definitely make it again and again - maybe I'll add some chocolate chips next time.

I was also on the look out for a new banana bread recipe. This is an amazing and simple recipe. I added a little cinnamon, some dates and walnuts...perfection. Didn't use powdered sugar on top either, and did not miss it. I used a little more banana and a little less oil and sugar, the dates added more sweetness. This is so moist and delish, definitely a keeper. Made a great banana date nut bread and cream cheese sandwich for breakfast this morning, ah-yum!

I have been making banana bread for years and my recipe was getting old, tired and soggy. I just made this today and it was amazing. I beat the sugar with the egg for a long time and I think that made the loaf very fluffy.

This is by FAR my absolute favorite banana bread recipe! I take a few liberties with it now that I've made it a thousand times (only a slight exaggeration...). I use walnut or almond oil instead of canola (looking for more omega-3s). I add a third banana (adds an amazing moistness) and a splash of vanilla extract. On occasion I omit the third banana and add chopped fresh dates. Never have used powdered sugar though. What I love best about this recipe is that it's simple. Secondly it's dairy free (I have a dairy allergic child). No need for any other recipe, really.

DE-LICIOUS. DE-LICIOUS. And easy. I forgot to put the sugar on the top. It didn't matter.






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