Once I have created a recipe to my liking and snapped photos for the blog, I usually do not think about that dish for a while and move on to the next creation. With this banana bread, that was not the case. I successfully “wrapped” the recipe and yet went on to make it three times in one week. For one, it is that good. For two, I fail at buying and eating bananas during the appropriate ripeness window. (Avocados too!) So, banana bread naturally happens quite a bit now.
You have been there. We have all been there. It is a good problem to have.
Fluffy Banana Bread
Makes two loaves
1 cup sugar
5 ripe bananas
4 eggs
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon cinnamon
3 and 1/2 cups flour
1 and 1/2 cups chocolate chips (optional)
Preheat oven to 325 degrees.
Place sugar and bananas in a stand mixer and mash.
Mix in eggs, vegetable oil, milk, baking soda, vanilla, salt, cinnamon, and flour. Fold in chocolate chips (optional).
Transfer batter to a greased loaf pan. Bake for about 55-60 minutes, or until a toothpick comes out clean.
- 1 cup sugar
- 5 ripe bananas
- 4 eggs
- ⅔ cup vegetable oil
- ½ cup milk
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 and ½ cups flour
- 1 and ½ cups chocolate chips (optional)
- Preheat oven to 325 degrees.
- Place sugar and bananas in a stand mixer and mash.
- Mix in eggs, vegetable oil, milk, baking soda, vanilla, salt, cinnamon, and flour. Fold in chocolate chips (optional).
- Transfer batter to a greased loaf pan. Bake for about 55-60 minutes, or until a toothpick comes out clean.
Adapted from Cookie & Kate.
