Old-Fashioned Banana Bread
Recipe from
Food & Wine
This extraordinarily simple and tasty banana bread (with a moist center and crispy crust) is a Ritter family heirloom. "The recipe has been in our family for generations," Lisa Ritter says.
Servings:
makes one 9-by-5-inch loaf
Prep Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Ingredients
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Unsalted buttersee savings
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1 1/4 cupsall-purpose flour, plus more for dustingsee savings
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1 teaspoonbaking sodasee savings
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1 pinch ofsaltsee savings
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2large eggs, beatensee savings
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1/2 cupcanola oilsee savings
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1 cupsugarsee savings
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2large, very ripe bananas, mashedsee savings
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Confectioners' sugar, for dustingsee savings
Directions
1.
Preheat the oven to 350 degrees. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar, and mashed bananas. Stir the banana mixture into the dry ingredients.
2.
Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely. Dust the top with confectioners' sugar, cut into slices, and serve.
MAKE AHEAD
The bread can be wrapped in plastic and refrigerated for up to 1 week.
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