I. Love. To. Bake.
Yup. I love it. I would rather bake all day long than cook a meal. Except for breakfast. I love breakfast too.
Of course the problem with baking is then you are left with glorious sweets and then I have to eat them. Right? You can’t just let them sit there and not eat them. This is why I don’t bake too often.
One of my favourite recipes to bake is actually my mother-in-law’s banana bread recipe. While we often have left over bananas that go a little too ripe for anyone to eat, I try my very hardest not to make this too often. As it really doesn’t last too long.
We like it a little over-done in our house, and packed full of walnuts and chocolate chips. You can omit those if you wish, or add coconut or pecans. The choices are endless, really. It’s up to you!
And since we like it a little more well-done, I cook it for about 5-10 minutes longer than the recipe states, but please test it at 50 minutes, as every oven is a little different.
Anna’s Banana Bread
½ cup cooking oil
1 cup sugar
2 eggs, beaten
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
3 Tbsp milk
1 tsp vanilla
1 cup chopped walnuts
1 cup chocolate chips
Preheat oven to 350ᵒ
Butter and flour loaf pan and set aside
Beat oil and sugar together.
Add eggs and banana pulp and beat well.
Sift dry ingredients in a separate bowl and add to wet mixture, along with milk and vanilla.
Stir in nuts and chocolate chips (optional)
Pour into greased and floured loaf pan and bake for 1 hour.
Cool well and store overnight before cutting (if you can wait that long!)
Makes 1 loaf.