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.
Plus: F&W's Best Banana Bread Recipes
1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
Pinch of salt
2 large eggs, beaten
1/2 cup canola oil
1 cup sugar
2 large, very ripe bananas, mashed
Confectioners' sugar, for dusting
How to Make It
Preheat the oven to 350°. 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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Review Body: What volume measure is equivalent to "2 large, ripe bananas"? Size is subjective and in the eye of the beholder, after all. Thank you.
Date Published: 2017-01-12
Author Name: Ayodele1220
Review Body: The banana bread came out delicious, the only modification is that I only needed to cook it for 40 minutes rather than 50 minutes (I am sure that has to do with the size of the pan that I used).
Review Rating: 5
Date Published: 2016-11-21
Author Name: Tiffany Cheney
Review Body: Hooray! I found this recipe a few years ago on another website that is no longer up and running. I have been looking for this recipe since, and I'm so glad I found it! This simple, non-fussy recipe is my family's favorite! (more so than both grandma's recipes handed down through the generations) I highly recommend it, and I have saved it to my computer (and printed a copy!) for my permanent record. I'm so excited to make this again. Delicious, slightly crispy crust, with a perfectly moist (but not soggy) center.