INGREDIENTS
1/2 cup (125 mL) sugar
1/4 cup (60 mL) vegetable oil
2 eggs
1 cup (250 mL) mashed bananas
1 c. tsp (5 mL) vanilla
2 t (500 ml) of flour
2 c. tsp (10 mL) baking powder
1/2 tsp. to (2 mL) of sodium bicarbonate
1/2 tsp. tsp (2 mL) salt
1/2 cup (125 ml) buttermilk or plain yogurt
PREPARATION
1. In a large bowl, using a whisk, mix the sugar and oil. Add eggs, one at a time, whisking well after each addition. Stir in bananas and vanilla.
2. In another bowl, combine flour, baking powder, baking soda and salt. Add the dry ingredients to the banana mixture in three batches, alternating with buttermilk twice. Pour batter into a mold 8-inch bread x 4 inch (20 cm x 10 cm) pan.
3. Bake in center of preheated 350 ° F (180 ° C) for about 1 hour or until the bread is golden brown. Place pan on a wire rack and let cool for 15 minutes. Turn out onto rack and cool completely.
You can prepare banana bread in advance, wrap in plastic wrap and place in an airtight container. It will keep up to 2 days at room temperature or up to 1 month in the freezer.
Makes 1 loaf.
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