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.

Old-Fashioned Banana Bread
Fredrika Stjarne

by 26  people

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Yield: One 9-by-5-inch loaf
Prep Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
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    Unsalted butter
  • 1 1/4  cups 
    all-purpose flour, plus more for dusting
  • 1   teaspoon 
    baking soda
  • 1   pinch of 
  • 2   
    large eggs, beaten
  • 1/2  cup 
    canola oil
  • 1   cup 
  • 2   
    large, very ripe bananas, mashed
    Confectioners' sugar, for dusting
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.
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.

The bread can be wrapped in plastic and refrigerated for up to 1 week.
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