The first cookbook I remember owning – as in it was mine and not Mom’s – was the Alpha-Bakery Children’s Cookbook from Gold Medal Flour. I still own it, and I still use it. The banana bread recipe is hands down the best I’ve found. I’m sharing it below. For a slightly healthier version, switch an equal amount of applesauce for half of the oil. To make it less healthy, add 1/2 cup chocolate chips.
- 3/4 cup sugar
- 1 1/2 cups mashed bananas (3 large)
- 3/4 cup vegetable oil
- 2 eggs
- 2 cups Gold Medal all-purpose flour
- 1/2 cup chopped nuts, if you like
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Heat oven to 325 degrees
- Grease a loaf pan with shortening (I use butter.)
- Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan.
- Bake until a wooden pick inserted in center of bread comes out clean, 60 to 70 minutes. Let cool 10 minutes, loosen sides of loaf and remove from pan. Let cool then slice.
Cross my heart, this recipe is easy, forgiving when cooking with kids and seriously delicious – meaning it’s still perfect for a baker like me who is not as exacting as she should be when measuring.