Julia's Best Banana Bread
This is not your mom's banana bread (and it's not my mom's either!). I have no idea who Julia is, but I like her style- and her taste! Dark, moist and, if you close your eyes, you can pretend you are in Hawaii for a moment! Also naturally dairy-free, which I appreciate more and more these days!
Ingredients
- 1 3/4 cup flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 eggs large
- 1 1/2 cups sugar
- 1 cup mashed banana about 2 large
- 3/4 cup vegetable oil
Instructions
- Preheat oven to 350°. Coat a 9x5x3” 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.
Notes
DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.