I hope everyone isn’t tired of cooking posts. I promise to get back to other things–and, my cooking partner just went back to school. The cooking posts will definitely slow down, but we still plan on keeping busy in the kitchen. Carol even made the most delicious soup in the slow cooker before she went to school this morning! Here is Carol’s banana bread recipe–it’s very easy, and always turns out perfectly. Taken from Williams Sonoma kids baking.
1 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon of baking soda
3 medium, very ripe bananas
2/3 cup sugar
1/3 cup vegetable oil
2 large eggs
1 1/2 teaspoons vanilla extract
*We added 1/2 cup of broken walnuts
Pre-heat oven to 350 degrees
Grease a loaf pan with butter
In a medium sized bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda.
In a large sized bowl, mash the peeled bananas with a fork. Add the sugar, oil, eggs, and vanilla and beat with a wooden spoon until well blended. Add the flour mixture to the banana mixture. Stir just until blended.
Scrape the batter into the prepared loaf pan, spreading it evenly with a wooden spoon. Put the pan in the oven and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and let cool 20 minutes. Gently run a table knife along the sides of the loaf pan, and turn finished loaf out.