This was my breakfast this morning. A thick slice of yummy banana bread, made all the more delicious by dunking every bite into milk first. Is that weird? I think I would dunk all of my food into milk first if I could. I guess that's a little weird.
Anyway, I've confessed my love for this recipe before, but a lot of you weren't reading then — and with those sad photos, maybe that's for the best! But now I want to personally make sure each and every one of you tastes this bread. It's hearty, but sweet enough for breakfast or dessert; I usually just eat it for both. And lately I've been throwing in a fourth banana and have been loving the super flavorful results. Eat a piece with a big glass of milk... you know you want to.
1/2 cup canola oil or melted butter
1 cup sugar
2 cups flour
1 teaspoon baking soda
4 ripe bananas
cinnamon to taste
Preheat oven to 350 degrees.
In a large mixing bowl, whisk the eggs, combine sugar and butter (or oil), and stir. Add in the flour and baking soda, and sift the baking soda into the flour first before stirring it all together. Add several shakes of cinnamon.
In a smaller bowl, peel and mash the bananas finely with a fork. Add the bananas to the other mixture, and stir.
Pour batter into a greased and lightly floured bread pan. Bake for about 50 minutes, til deep golden brown.