For this recipe, I only minimally adapted another Bon Appetit favorite. This time, I'm ripping off Julia's Best Banana Bread Recipe; except, by definition, if I'm giving her credit, it's not ripping her off, right?
Ingredients:
Vegetable shortening 1¾ cups all-purpose flour 1½ teaspoon baking soda ¾ teaspoon kosher salt 3 large eggs 1½ cups sugar 2 large, ripe bananas ¾ cup of vegetable oil
Optional Ingredients:
1 cup semi-sweet chocolate chips
1/2-1 cup walnut or pecan pieces
FIRST: Preheat oven to 350 degrees. Coat 9x5x3” loaf pan with vegetable shortening (or butter, if you prefer).
THEN: Mash bananas -- if not already -- in a large mixing bowl with whisk or KitchenAid mixer on 1-2. Then add all dry ingredients gradually, and finally add eggs. Mix until thoroughly, and smoothly combined. Add optional ingredients at this time, if desired.
FINALLY: Bake in the middle of the oven for 60 minutes. Check at 60 minutes with a knife, and bake for 5-10 more minutes if the knife comes out gooey. Keep in mind the knife may not come out totally clean as it would traditionally, given the nature of bananas.
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