Moist Banana Bread

If any of you were wondering, yes, I am still alive. I haven't posted in what seems like forever. Summer camp has began for me and it completely draining all life out of me. Seriously, I can't remember the last time I have fallen asleep before 11 pm or gone a week without baking. I am beginning to grasp the hang of things around here and will probably start baking this weekend.


I have always said banana bread, but is it cake? I am so confused, I believe it is called bread because it is a quick bread. Does it really matter though? I mean, why can't we all just get along and not become upset when somebody says chicken instead of turkey? ... Actually, now that I truly think about it, I would become truly enraged if a few people kept calling my turkey and cheese sandwich is chicken. ANYWAY.

My mum has been making this bread forever. She normally doubles the recipe and bakes it in a 9 x 13 pan since we always ate it all so quickly. Really, this is amazing.



I made this banana bread (cake?) this past week. It is super moist. The bananas and oil both contribute to the moisture in the bread. I love that this cake has no butter or shortening either, both of which become scarce in a matter of days. Everything in this recipe is probably in your kitchen. Walnuts or chocolate chips can be added. I left mine plain since I am not a huge nut girl, and I appreciated the flavor of the banana.



Moist Banana Bread

Total Time: 2 hrs 40 minutes
Prep: 20 minutes
Cook: 1 hour 10 - 20 minutes
Inactive: 1 hour
Appliance: Oven


Yield: 1 loaf pan, 12 - 14 slices


Ingredients:

3 large bananas, ripe, mashed
2 large eggs
1/2 cup vegetable oil
1 and 1/2 cups granulated sugar
1/4 cup milk (I used whole, but 2% and 1%, will be fine.)
1 tsp vanilla
1 tsp baking soda
1 and 3/4 cups flour
1/2 walnuts or chocolate chips (optional)


Directions:

Pre-heat oven to 325 degrees F. Grease loaf pan.

Combine bananas, eggs, oil, sugar, milk, and vanilla in a large mixing bowl. Sift baking soda and flour into the wet ingredients in thirds. Mix well between each increment.

Pour batter into prepared pan and bake for 1 hour and 20 minutes.


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My banana bread took 1 hour and 10 minutes to finish. Use the time given as a guide to tell how long the bread should take. Keep a very close eye on it after the 1 hour mark; check the bread by sticking a skewer in the middle. If it has just a few sticky crumbs on it, the bread can be taken out.
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If you have any questions comment down below and I will make sure to get back to you as soon as possible! And if you want me to make anything specifically, comment below as well and I will try to make it happen.


I hope you enjoy! Please, if you do make this, you can send me a picture using the hashtag (#awkwardlifeofliz) on Instagram and Twitter.

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Peace out, stay safe.