This is a moist banana bread recipe that I make fairly often with leftover very ripe bananas
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
In a large bowl
beat oil and honey together. Add eggs
and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water
stir to mix
and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
Bake until a toothpick inserted in the center of the loaf comes out clean
55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
Cook’s Note
I usually freeze ripe bananas until I have enough for a batch or two. To freeze
peel bananas
break them in half
and store in a plastic bag. To use
thaw bananas and add to the mixing bowl.I have used applesauce instead of oil to make this low-fat. It is not quite as moist