Moist banana bread in a flash, mixer freeMost recipes if I try once and am not sold on, I more than likely will not try again. The Banana Bread recipe I’m featuring today is the exception to my rule, the only reason being that you can make it without a mixer and I didn’t feel like pulling mine out from its cleverly hidden spot under the counter, and dirtying up my beater bars.
By: Karen Huber, West Fargo Pioneer
Most recipes if I try once and am not sold on, I more than likely will not try again.
The Banana Bread recipe I’m featuring today is the exception to my rule, the only reason being that you can make it without a mixer and I didn’t feel like pulling mine out from its cleverly hidden spot under the counter, and dirtying up my beater bars.
The reason I wasn’t going to make the recipe again was because I didn’t like the texture or the color the first time. It was crumbly and kind of light in color. I will blame the first on the butter I used and the latter on the bananas not being ripe enough.
Anyway, this last weekend, I had three very ripe bananas I didn’t want to go to waste, so I decided to give this recipe another try, substituting one-third cup of vegetable oil for the one-third cup butter called for.
The difference was remarkable.
I simply followed through with the recipe exactly as the instructions called for, using the oil instead of the butter, along with the much riper bananas. The end result was a moist, delicious banana bread with a beautifully browned top and an interior texture that was close to perfect.
Topped with ample butter, the bread slices became thicker each time I sliced them, with a whole loaf disappearing quickly.
Instead of baking the bread in one large pan, I used two of the smaller store bought disposable versions and baked them for a shorter amount of time, testing them often until they sprung back to the touch.
It’s amazing how a little bit of experimenting can go a long way in turning a mediocre recipe into one that I will now definitely turn to on a regular basis.
Oh, by the way, I didn’t use a wooden spoon either, my large sized metal one worked just fine.
Until next week, from my kitchen to yours, happy baking!
Simple Banana Bread
3 or 4 ripe bananas, smashed
1/3 cup oil (vegetable, canola, whatever you prefer)
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix oil into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.