Best Banana Bread Ever...

The intoxicating sweet aroma of freshly baked banana bread... need I say more? This recipe in particular yields the most gorgeous bread- deep rustic brown crust, super moist, full of rich banana flavour and not greasy.  I especially love the copious brown banana flecks lacing throughout the bread- so beautiful and appetizing! Being an avid fan, I've been through many different recipes over the years in search of the perfect one until I came across this keeper! I like making it the night before and serving a slice to the kids for breakfast with a glass of milk before they're out the door for school! Keeps them going until their morning snack.

Best Banana Bread Ever (adapted from Julia's Best Banana Bread from Bon Appetit magazine)

1-3/4 cups all-purpose flour
1-½ tsp. baking soda
¾ tsp. kosher salt
3 large eggs
1-1/4 cups sugar
3 large ripe bananas, mashed

2/3 cup vegetable oil

1 cup chopped toasted pecans or walnuts (optional)

Choose ripe, deeply freckled bananas for best flavour and results.

Preheat oven to 350F. Coat a 9"x 5” loaf pan with non-stick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

I like to use the toaster oven to save electricity.

Bake until a tester inserted into the centre of bread comes out clean, 60 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

Cooking TIP: I find using room temperature ripe bananas instead of frozen ripe bananas create a deeper brown crust; with the latter, the banana bread bakes up more light golden.
Make In Advance TIP: Banana bread can be made three days ahead. Store in an airtight container at room temperature.