Recipe: Banana bread

  • Updated: April 25, 2014 - 2:06 PM
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Banana bread.

Photo: Star Tribune, Richard Sennott

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BANANA BREAD

Makes 1 loaf.

Note: For the best flavor, use bananas that have lots of brown specks on the skin and that are slightly soft. Mash bananas with a table fork, potato masher or wire whisk; it’s fine to have small lumps remaining. A large, lengthwise crack in the thin, tender top crust of a quick bread is normal. From the kitchen of VEAP (Volunteers Enlisted in Assisting People) in Bloomington.

• 2 eggs

• 1/2 c. sugar (packed brown or granulated)

• 1/4 c. vegetable oil

• 1/4 c. fat-free or low-fat milk

• 2 tsp. vanilla

• 1 1/2 c. mashed very ripe bananas (5 to 6 medium) (see Note)

• 1 c. all-purpose flour

• 1 c. whole wheat flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1/2 tsp. ground cinnamon

Directions

Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350 degrees. Grease bottom only of a 9- by 5-inch loaf pan with shortening or spray with cooking spray.

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