Due to the abundance of snow days DC had this winter, I got pretty good at making banana bread. The snow has me longing for warm, tropical island vacations to places like Hawaii. Though I probably will not be going to Hawaii any time soon, this banana bread, with its slightly crispy exterior, will have to do instead.
While sitting at home working on financial models or Powerpoint slides, this bread would be baking in the oven, and my mind would drift to white sand beaches, green luscious hiking trails, and lots and lots of sunshine. This recipe is perfect for those tropical daydreams, since it hails from Maui.
Julia's Best Banana Bread
From Bon Appetit Magazine
Nonstick vegetable oil spray
1 3/4 cup all purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups sugar
1 cup mashed ripe bananas
3/4 cup vegetable oil
Preheat oven to 350 degrees F. Coat a 9x5x3" loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl.
Combine eggs, sugar, banana, and oil together in a large bowl until smooth.
Add dry ingredients to banana mixture and stir until just combined. Scrape batter into prepared pan and smooth the top of the batter.
Bake until a wooden toothpick inserted into the middle of the loaf pan comes out clean, 60-70 minutes. Transfer to a wire rack. Let bread cool in pan for 15 minutes. Run a knife around the inside of the pan. Turn the bread onto the rack and let it cool completely.
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