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Quick and Easy Banana Bread

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I’ll be honest, with the exception of one recipe  I haven’t had great success with banana bread over the years. It’s always stodgy and damp, not enough lift, and often not banana-y enough in flavor. Recently, there were 3 brown bananas on the counter and I debated tossing them into the freezer to keep browning for a banana bread or smoothie in the future but then I thought, screw it! And I made this recipe up as I went along. The result? The best damn banana bread I’ve ever made! Fast! No mixer! Easy to do with minimal ingredients! Honestly, it’s a winner.

Quick and Easy Banana Bread

3 very ripe bananas
1/3 C vegetable oil
1 cup light brown sugar
2 eggs
1/2 tsp hazelnut extract
1/2 tsp vanilla extract

2 Cups all purpose flour
2 tsp baking powder
1/2 tsp salt

Mix all the wet ingredients together until well combined. Add the dry ingredients in two parts, mixing just until combined with each addition. Scrape the batter into a greased loaf pan and bake for 45 minutes at 350 degrees until a toothpick or skewer inserted in the center comes out clean. Allow to cool for 5 minutes in the pan then cool completely, out of the pan, on a wire rack.

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