Happy Friday, everyone. In case you are wondering why Jordan has been M.I.A. from the blog this week, it’s because she was traveling and is now getting back into her routine. She will be back next week with some projects. In fact, I’ll get to see her and our son this week-end when the whole family will get together to celebrate my father’s 90th birthday. How cool is that!!!
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I have always been a fan of banana bread, so when Bon Appetit magazine shared a popular recipe for Julia’s banana bread in their latest issue, I had to try it. It takes just a few ingredients and tastes great. I made four mini-loaves so they would be easier to freeze. I am the only one in this household eating bread products these days, so this treat is mine, all mine.
JULIA’S BANANA BREAD
Ingredients
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Nonstick vegetable oil spray
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1 3/4 cup all-purpose flour
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1 1/2 teaspoons baking soda
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3/4 teaspoon kosher salt
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3 large eggs
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1 1/2 cups sugar
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1 cup mashed ripe bananas (about 2 large)
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3/4 cup vegetable oil
Preparation
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Preheat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
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Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely. DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.
This banana bread look so delicious! That is awesome that your dad will be celebrating his 90th birthday!!
I love the idea of mini loaves. How long did you bake the mini’s
I adore banana bread and this recipe looks very good. Pinning it for sure!