Banana Bread
Tuesday, November 10, 2009
Lisa Carpenter

Banana Bread

This bread is everything banana bread should be: golden and crunchy on the outside; moist, dense and flavorful on the inside. Jim doesn't like bananas or anything that tastes remotely close to bananas, so this treat is mine and mine alone. (Okay, I share with anyone else in the house who wants a piece, but luckily that's only Brianna most of the time.)

3 1/2 cups flour

1 2/3 cups sugar

2 teaspoons baking soda

3/4 teaspoon salt

1 teaspoon baking powder

5-6 very ripe bananas, peeled (of course)

3/4 cup vegetable oil

4 eggs

1 teaspoon vanilla

In large bowl, mix together flour, sugar, baking soda, salt and baking powder. In a second bowl, stir together remaining ingredients until well mixed. Add banana mixture to flour mixture; stir just until ingredients are well moistened. Pour batter into two greased 9X5 loaf pans. Bake at 350 degrees for 60-65 minutes or until center is done and toothpick comes out clean. Cool in pans 10 minutes then remove to cooling racks.

Makes 2 loaves.

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