from the kitchens of amy & jj
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Banana bread can be enjoyed anytime of the day, is a staple when you want to make something for family or friends, and is the perfect bread to throw in the freezer and enjoy later.
JJ even served banana bread at his wedding! Why have boring ‘ol baskets of rolls on the tables when you can have banana bread instead?
And, after all, this is the season of leaving the oven door cracked after the bread is done baking because we don’t want to waste the heat!
This banana bread recipe makes 2 loaf pans (because it always goes quickly – and freezes well). Feel free to add chocolate chips and/or walnuts to your liking.
2⁄3 cup oil
4 large eggs
2 cups mashed ripe bananas (or more!)
2 cups flour
2 cups sugar
1 (3 1/2 ounce) box French vanilla instant pudding
1 teaspoon salt
1 teaspoon baking soda
Preheat oven to 325°F.
Mix oil, eggs and mashed bananas.
Combine remaining ingredients and add to banana mixture.
Grease and flour pans, place on baking sheet.
Bake in a 2 – 9 x 5 x 3 inch pans or 4 mini loaves.
Minis will take about 45 minutes, loaf pans will take about an hour or more.
Test bread to determine when it’s done baking.