I think I've made it clear before that I like my sweets and desserts one way: the classic and original way. There are exceptions, of course, but I'm an old school gal when it comes to baking. Real sugar, full fat, and not much extra added in. This banana bread fits the bill. It's the recipe my grandma has been making for years, and it's remained one of my favorites.
Bananas are so underrated in baked goods, and lately I've been buying bananas, letting them ripen fully (plus some) on the counter, peeling them, and freezing them for a later day when I'm in the mood to make banana bread or muffins or cookies. As long as you do that step, the world is your oyster. So take a page out of my book and buy bananas sometime soon to prep them for baking. Some sunday morning you'll be real glad you did it - all you'll have to do is let them defrost on the counter.
¾ cup white sugar
1½ cups mashed very ripe bananas (about 3 large bananas)
¾ cup vegetable oil
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Preheat oven to 325 degrees with the rack in the center of the oven. Grease a 9x5 inch loaf pan with softened butter and set aside. In a large bowl, mix together sugar, bananas, oil, eggs, and vanilla with a wooden spoon. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet, and stir until just combined (it will be lumpy and that’s fine). Use a spatula to pour batter into loaf pan. Bake for about 60-70 minutes until a toothpick inserted in the center comes out clean. Let cool for at least 10 minutes, and then use a knife to loosen edges of cake. Then you should be able to remove it from the pan and slice to serve (with butter, if you’re smart).