Baking can be easy right? I didn’t go to culinary school, but growing up I would watch cooking & baking shows. I never really started baking until I graduated from high school and moved out of the house. I learned quickly that it’s not as easy as it looks, but I never gave up! Today I want to share a tasty recipe with you!
One of my favorite things that I love to bake is my Mom’s Banana Bread. It’s the BEST Banana bread!
Here is the Recipe:
Bake at 350 degrees
Baking time: 15-20 minutes
Servings: 2 loaf pans or 4 mini loaf pans, 8×8 or 9×13 baking pan
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp salt
- ½ cup vegetable oil
- 1 tsp. vanilla extract
- 1 ½ cup sugar
- 3 eggs
- 2 cups mashed bananas
- 8 oz. chopped and shelled walnuts (optional)
Pro-Tips: I like to use the apple bananas from chefzone; they grow in Ewa on the island of Oahu. I find it to be better quality and sweeter as well. The trick is to wait till the banana peel looks like it’s rotten (almost black in color). This keeps the bread nice and moist. I like to add extra bananas just because it helps with the moisture and adds more banana flavor. Also, because the apple bananas are really sweet, you may choose to put 1 cup of sugar instead of 1 ½ cups like the recipe calls for. You could also add walnuts if you prefer nuts in your bread.
When baking the banana bread I usually start at the lowest bake time and check it by sticking a toothpick or chopstick through the middle of the bread. If the toothpick or chopstick comes out to wet (use your judgment) then put it back in for a few more minutes. I like to under bake my banana bread just a little because there is carry over baking after you take it out of the oven. No one likes over baked banana bread! Alternatively, you can replace the bananas with over ripe mangoes to make mango bread!
All of these ingredients can be found at ChefZone where you will find the freshest and highest quality products for all of your baking needs!