Moist and Delicious Banana Bread
This is the best banana bread I have ever had. I buy really ripe bananas just so I can make this :-) Got the recipe years ago from my friend Rachel. We used to beg her to make this for us in college! I think the moistness is due to the 1/2 cup of oil - I didn't say it was the healthiest banana bread around, but it is worth the extra time on the treadmill!
Reviews
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I have substituted yogurt for vegetable oil and the result came out awesome! Very moist! -
So good but 1.5 cups of sugar? I only used 1/2 cup and was perfect. You really don't need all that sugar, bananas are already so sweet on their own. That being said, loved the recipe. Cooked for the time indicated and it was perfect!
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I made it into 18 individual muffins rather than the loaf, cooked them for 23 minutes in total at 160c in a fan oven turning the tray round after 11 minutes. They came out a lovely golden colour, they taste amazing. The only odd thing was they became really sticky on the surface after cooking, not sure if this is due to the amount of banana per cake but it didn't ruin the cake just need to wipe your hands after! Will definitely make it again! Just read about the reviews saying it's too sweet. I love the sweetness, I also used brown instead of white sugar :-)
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I have cooked this recipe four times now and it has been perfect every time. The best banana bread going. I did tweak the recipe slightly: 1. I use brown sugar and have reduced the quantity to 2/3 of a cup. Very ripe bananas should provide a lot of sweetness anyway. 2. I have increased the baking soda to 2 measured teaspoons.
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If you make the recipe as is, it is too too sweet, doesn't rise and makes a crackly spongy crust that is not a good texture. Needs some adjustment of the ingredients.
