I’ve been meaning for ages to post this guest recipe courtesy of Beth Mauldin. I’ve used it many times as my preferred banana bread recipe since she sent it to me over a year ago.
It’s also flexible. I’ve substituted a little corn flour into it, which gave it a grainier, almost dry result, which turned out especially good for banana bread french toast. The amount of banana can vary significantly and it’ll still be good. It can be doubled readily, as I did with the latest batch. I ran out of brown sugar, so for the two it was one part brown to almost three parts white sugar, plus a squirt of honey. I also added an extra egg, making it an egg and a half per loaf (large eggs, not extra large as I normally prefer – again, it’s not exacting). The dough was the least wet I have ever seen, with the modified double batch, puffed up higher than normal, and gave a delicious result.
Let’s get to it…
Beth Mauldin’s Banana Bread
2 1/2 cups flour
1/2 cup brown sugar
1/2 cup sugar
3 1/2 teaspoons baking powder
1 teaspoons salt
3 tablespoons vegetable oil
1/3 cup milk
1 1/2 cups bananas (usually somewhere near 2 bananas)
Mix all the dry ingredients together.
Add in the oil, milk and egg, mix, then add and mix in the bananas last.
Bake in a loaf pan, greased as appropriate, at 350 for 55 – 60 minutes. I find it’s usually shorter, but it’ll depend on the foibles of your oven.