I had the TV on the other day while I was cleaning up the kitchen and Bobby Flay was making banana bread so I thought I’d give his recipe a try. I have to admit everything he cooks looks so good but I rarely make his recipes. The bread was really good! I only had two bananas so my batter was pretty thick but it still turned out yummy and the kids approved! We often have bananas that get overripe and I hate to throw them away. This is the perfect way to use them up. I will definitely be making this again.
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 3 large bananas
- 2 large eggs
- *I used two bananas and omitted the cinnamon.
- For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle. Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray. Set aside.
- Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt. Set aside. Mix together the butter, oil, vanilla, bananas and eggs in another bowl. Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined. The batter should be thick and chunky.
- Scrape the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the bread cool in the pan on a wire rack for 15 minutes,
I’m a huge Food Network fan, how about you? If you like this check out My version of Panera’s green tea!
Linking to Southern Savvy Style