I would imagine anyone who often has bananas in the house that are on the verge of becoming over-ripe has a favorite banana bread recipe.
This banana bread recipe, like the blueberry muffin recipe comes from my mother's recipe box. I have no idea where it came from before it was written on an index card, slipped into a plastic sleeve, and placed in that wooden box. It is, however, definitely a keeper. It bakes up nice and high and golden brown every time. It is delicous all by itself or topped with a nice layer of cream cheese.
I had replace 3/4 of a cup of the flour with whole wheat flour because I ran out of all purpose. I think that may have caused the bread not to rise as high as it usually does. It still looks delicious though, don't you think? It smells delicious in my house too. Even though the recipe recommends it, I am not sure if I will be able to wait until morning to slice into this banana bread!
1/2 cup cooking oil
1 cup sugar
2 eggs (beaten)
3 ripe bananas (mashed)
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3 tbls. milk
1/2 tsp vanilla extract
1/3 cup chopped nuts (I left these out)
Beat oil and sugar together. Add eggs and banana pulp and beat well. Add dry ingredients milk and vanilla. Mix well and stir in nute. Pour into a greased and floured loaf pan. Bake in preheated moderate oven (350 to 375 degrees) for about one hour. Cool well and store overnight before cutting.