banana bread

There is nothing better than some Banana / Zucchini bread.  I used to live for these thick slices of bread from the Shaw Center - Westminster College's cafeteria.  The chefs would coat the pans in large sugar granules so the outside edge was full of sweet flavor.  Recipe from my mom Cynthia Olson who got it from her Grandma Edith Backman (best cook in the world to my mom)

Enjoy.

*Tip:  for best flavor use old bananas from your freezer (the ones you don't want to eat, but not bruised to toss... simply unthaw on your counter a few hours and slip them in your batter ... try it both ways but I never will go back)

Tip: I always triple in the Bosch and it makes 5 large loaves

INGREDIENTS:
1/2 cup Wesson oil
1 cup sugar
2 beaten eggs
3 ripe bananas*
2 cups sifted flour
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons milk or lemon juice
1/2 teaspoon vanilla
1/2 cup chopped nuts
(I'm going to try adding a 1/2 tsp. of ginger to mine now too after a San Diego restaurant visit...)

grease pans - coat pans with fancy sugar for a boost or holiday look

























Beat sugar and oil, add eggs and bananas.  Sift dry ingredients + milk or lemon juice + chopped nuts (optional)...


Bake 350 for 30 minutes