Tuesday, August 21, 2007
1 cup vegetable oil
2 cups white sugar
3-4 mashed overly ripe bananas*
2 teaspoons vanilla extract
1 teaspoon of salt
1/4 teaspoon of baking powder
3 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon baking soda
Preheat oven to 325 degrees. Butter and flour two 1 lb. loaf pans, or use Pam with Flour.
In a large bowl beat eggs until light and frothy. Mix in the oil and sugar. Stir in the bananas and vanilla. Combine the flour, cinnamon, baking soda, baking powder, and salt. Pour the flour mixture into the egg mixture and mix until combined. Divide the batter between the 2 pans.
Bake for 55-70 minutes or until a toothpick comes out clean when inserted.
*=If you don't know how to pick banana bread bananas they should be almost totally black on the peel if not completely black. A grocery store by my house will bag up a bunch of bananas that are past their prime or have too many bruises in a brown paper grocery bag for 79 cents. I mash them and freeze them in portions so I can make this bread when ever I want.