This is my favorite banana bread recipe. It's straight out of the old red Betty Crocker cookbook and is super easy to make. I veganized it a while back, and it's still my favorite. If you're not vegan, feel free to sub eggs and dairy milk.
Ingredients
2 -3 medium bananas
2 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons olive oil or 3 tablespoons soft butter
1/3 cup nondairy milk (I usually use soy or almond, rice is a little too thin)
1 egg's worth egg replacer like En-er-G
1 cup chopped nuts
Directions
Put the bananas in the mixer bowl and beat to mash them.
Add all of the other ingredients and beat for 30 seconds (don't over-beat).
Pour/scrape into a 9x5x3 pan with the bottom only greased.
Bake at 350 for about 1 hour until a toothpick inserted in center comes out clean.
Ingredients
2 -3 medium bananas
2 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons olive oil or 3 tablespoons soft butter
1/3 cup nondairy milk (I usually use soy or almond, rice is a little too thin)
1 egg's worth egg replacer like En-er-G
1 cup chopped nuts
Directions
Put the bananas in the mixer bowl and beat to mash them.
Add all of the other ingredients and beat for 30 seconds (don't over-beat).
Pour/scrape into a 9x5x3 pan with the bottom only greased.
Bake at 350 for about 1 hour until a toothpick inserted in center comes out clean.
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