I seem to make banana bread fairly often. Because we seem to have black bananas fairly often.
Of course no one in the family (except for me) actually likes banana bread.
Or so they think.
But I make it anyway, try to ration it out to myself or give it away.
I make it often enough that I should have a recipe for it. As in a recipe I always use, a go-to recipe. I have a go-to recipe for Sugar Cookies. And Chocolate Chip Cookies. But not banana bread. In fact every time I go to make banana bread, I end up looking up a recipe--either online or in one of my 50 cookbooks. The first ones I find always use butter so I have to skip those. I don't believe that a so-called quick bread should involve my Kitchen-Aid stand mixer. More dishes, more work-definitely not quick. It has to be a recipe with oil (canola oil) as the fat. I usually end up scribbling something down from Allrecipes and then spill something on the paper and throw it out when I'm done. Next time I start all over again.
The other day I saw that I had 5 black bananas in the fridge. Uh-oh, time to bake. I decided to take a peek at the zucchini bread recipe I had used last weekend to see if I could retrofit it to use bananas. I did some improvising and did indeed come up with a recipe. When I finally tasted this batch of banana bread I decided it was too good not to write down the recipe. So here it is, at least this way I won't spill anything on it ; )
Jen's Made-Up-But-Tasty Banana Nut Bread
Preheat oven to 350 degrees
Yield: 1 large and 2 small loaves
5 medium overripe bananas
1/2 c. brown sugar
1/2-2/3c. white sugar
2/3 c. canola oil
1 t. vanilla
3 eggs or 3/4 c. egg substitute
Mash bananas in a large bowl. Add sugars, oil, vanilla and eggs. Mix well to combine.
2 1/4 c. flour
1/2 t. salt
1/4 t. baking powder
Add dry ingredients into banana mixture. Mix well to combine and incorporate all the dry ingredients.
3/4-1 c. chopped walnuts
If desired, mix in walnuts until just combined.
Pour batter into pans sprayed with nonstick cooking spray. I used one regular sized (9x5) loaf pan and two mini loaf pans.
Bake small loaves for 30-35 minutes, large loaf for 45-50 minutes, until a toothpick inserted near the center comes out mostly clean. Cool on a wire rack. Wrap and give away the large loaf and one small loaf. Keep the other small loaf. Or vice versa. Enjoy!