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Banana bread has been a favorite for my kitchen for 20 years. I love giving them as gifts. My church also like selling them around Christmas, because we use it as a fundraiser. Also love to top it with my blueberry jam. You can also mix in blueberries with your bananas. Remember, two blend until all berries are crashed into a juice.
INGREDIENTS
- Canola oil for spritzing
- 3 ripe bananas, mashed
- ½ cup (125 mL) vegetable oil
- ¼ cup (50 mL) milk
- 2 eggs
- ½ tsp (2 mL) vanilla extract
- 1½ cups (375 mL) all-purpose flour
- 1 cup (250 mL), plus 1 tbsp (15 mL) granulated sugar, divided
- 1 tsp (5 mL) baking soda
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) ground cinnamon
DIRECTIONS
- Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.
- In a large bowl, combine the bananas, oil, milk, eggs, and vanilla, and mix well. Stir together flour, 1 cup (250 mL) of the sugar, baking soda, and salt in a small bowl. Add the dry ingredients to the wet ingredients and stir just until moistened.
- Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan. Stir together the remaining 1 tbsp (15 mL) of sugar and cinnamon and add to the Powdered Sugar Shaker. Sprinkle the cinnamon sugar mixture evenly over the batter.
- Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.
