Julia's Best Banana Bread

By LRay

Recipes & Menus | recipes

Julia's Best Banana Bread
This simple, moist banana bread can also be baked in three small (5 3/4x3 1/4-inch) loaf pans, which is how you'll find them at Julia's stand; cooking time will be 40-50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

8 servings

Recipe by Julia's Banana Bread Treehouse in Kahakuloa, HI

Photograph by Robert Quitasol

March 2013

Ingredients

• Nonstick vegetable oil spray
• 1 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 3 large eggs
• 1 1/2 cups sugar
• 1 cup mashed ripe bananas (about 2 large)
• 3/4 cup vegetable oil

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely. DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.