I absolutely hate bananas. I hate the taste and worst of all I hate the smell. I can smell it as the 108th student in the back of the lecture hall opens up a strawberry-banana yogurt for lunch. Thus, it is a tremendous act of love for me to make this recipe, and that is exactly what my husband wanted for his birthday breakfast. He also wanted cheesecake and roasted sweet potatoes, but that another story. So here goes, my recipe for birthday boy’s banana bread.
Nonstick vegetable oil spray
1¾ cups all-purpose flour
1½ teaspoon baking soda
1 teaspoon of cinnamon
¾ teaspoon kosher salt
3 large eggs
1½ cups sugar
1 cup mashed ripe bananas (about 2 large)
¾ cup of vegetable oil
Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. I have a four, mini-loaf pan that I prefer to use.
Whisk eggs, sugar, bananas, and oil in a large bowl until smooth.
Whisk flour, baking soda, cinnamon, and salt in a medium bowl.
Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of the bread (breads in this case) comes out clean, 60–70 minutes.
Let bread cool in the pan for 15 minutes. Run a knife around inside of the pan to release the bread. Turn out onto rack and let cool completely.
Slice and enjoy!