There are some recipes that follow you through life and for me this banana bread is one of them. I can remember my mother mixing up a batch on a Saturday morning double-checking the measurements against the recipe card. I mashed the bananas myself in my post-college apartment(s) plural and tried to share with roommates. And now, I sift the flour in anticipation of guests, since it’s nice to have a little something freshly baked when visitors arrive.
This banana bread has a lot to recommend it – simple ingredients, no fuss process- but it’s really my favorite and the one I judge all others against because it’s the one I’ve been eating the longest. For me this recipe represents the perfect combination of a slightly salty, golden brown crust and gently sweet banana-laced crumb.
When it comes to the bananas – the riper the better – a few speckles are good, some solid freckles are better, but the ones where the peel is definitely more brown than yellow are best. I usually end up with a few good candidates through benign neglect of our banana supplies and what a heavenly way to elevate a banana just past its peak.
Grandma Quinlan’s Banana Bread (yield: 12 muffins or 1 loaf)
1 cup (2 medium) mashed ripe bananas
3/4 cup granulated sugar
1/2 cup vegetable oil
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
Pre-heat the oven to 325 degrees.
Peel the bananas and mash with a fork on a plate until they form a loose puree with some small pieces of banana remaining.
In a small mixing bowl, beat together the granulated sugar, vegetable oil, and eggs until frothy and pale yellow. Fold the mashed bananas into the mixture.
In a separate medium mixing bowl, sift together the all purpose flour, baking powder, baking soda, and salt.
Add the banana mixture to the dry ingredients and fold together until just mixed.
Pour the batter into a greased bread pan or spoon into greased muffin tins.
Bake bread at 325 degrees for 1 hour, muffins at 325 degrees for 30 minutes until lightly browned.
Small Kitchen Friendly?
Yes, indeed. I used a dinner plate, small mixing bowl, medium mixing bowl, dry and liquid measuring cups and spoons. A loaf pan (or two sets of muffin tins), a spatula, a fork, and a mixing spoon.
This recipe has been a family favorite since I can remember and when I baked these muffins earlier this week Mike, my friend Kate, and I made short order of them in just a few days. Addictively delicious without being overly sweet. So, so good.