FLUFFY BANANA BREAD

July 7, 2014

Once I’ve created a recipe to my liking and snapped photos for the blog, I usually don’t 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’s 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’ve been there. We’ve all been there. It’s a good problem to have.

FLUFFY BANANA BREAD from Rachel Schultz

FLUFFY BANANA BREAD
Serves 1 loaf

1 and 3/4 cup flour
1 and 1/2 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 and 1/2 cup sugar
2 bananas, very ripe
3/4 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350 degrees. Place bananas in a stand mixer and mash. Add eggs, vanilla, and vegetable oil until well combined. In a separate bowl, stir together flour, baking soda, sugar, and salt.

Honey Banana Bread from Rachel Schultz

Slowly incorporate dry ingredients into wet ingredients. Transfer batter to a greased loaf pan. Bake for about 60 minutes, or until a toothpick comes out clean.

FLUFFY BANANA BREAD from Rachel Schultz-2

FLUFFY BANANA BREAD
 
Author:
Serves: 1 loaf
Ingredients
  • 1 and ¾ cup flour
  • 1 and ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 3 eggs
  • 1 and ½ cup sugar
  • 2 bananas, very ripe
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Place bananas in a stand mixer and mash. Add eggs, vanilla, and vegetable oil until well combined.
  3. In a separate bowl, stir together flour, baking soda, sugar, and salt. Slowly incorporate dry ingredients into wet ingredients.
  4. Transfer batter to a greased loaf pan. Bake for about 60 minutes, or until a toothpick comes out clean.

Adapted from Bon Appetit.

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Comments

  • Anonymous

    Simplest recipe I found but so good! I looove banana bread yay!

  • Anonymous

    I’ve been making a lot of banana bread too! I use my husband’s great grandmother’s recipe, which is similar to this one. However, I’m naughty and use coconut oil, brown sugar, and rum instead of vanilla,sugar and vegetable oil…..

    • Rachel Schultz

      Interesting! Good adaptions

  • I have been making banana bread almost every week lately and I must say this version of yours look so delicious!!

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