By Melanie Jimenez
Reflections Head
Tools:
Three large bowls
Measuring cups
Sieve
A fork
Your choice of a mixing tool (ie a whisk, a spatula, etc)
Two 8x8 square cake baking trays OR one loaf pan
Ingredients:
3-5 large, overripe bananas
2 cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar (any type is fine)
1 ½ teaspoon baking soda
2 eggs
½ cup canola oil
1 teaspoon imitation vanilla (less if using vanilla extract)
A pinch of salt
1 cup walnuts (optional)
Instructions:
Heat up the oven to 350 degrees F.
In the largest bowl, mix the sugar, eggs, vanilla, and oil until well combined.
In another bowl, crush the bananas until they are of the desired consistency. NOTE: the more bananas you add, the sweeter and soggier your bread will be. If you want to compensate, take away some sugar to make it less sweet, and add some flour to make it less soggy.
Combine the crushed bananas and sugar/eggs/oil in the largest bowl.
In the third bowl, combine the flour, salt, and baking soda and whisk with a fork.
Sift ⅓ of the flour into the wet ingredients. Mix until well combined.
Repeat step 6 until all of the flour is incorporated into the wet ingredients.
If desired, add the cup of walnuts into the bowl and mix. For smaller chunks of walnuts, lightly chop or break apart the nuts with your hands before mixing them in.
Take your baking pans and lightly coat them in oil to prevent sticking.
Pour the mixture into the pans.
Bake for 20-25 minutes for two 8x8 pans, or 30-35 minutes for a single loaf pan. The bread is ready when you can insert a knife or a skewer into the bread, 1 inch from the edge, and have it come out clean (with no crumbs or batter sticking to it).
Take the trays out of the oven and place them on a rack to cool. After about 10 minutes, they should be cool enough to eat (though still warm). After 30 minutes, they are ok to store.
Store your banana bread by taking it out of the pan, wrapping it in foil, and placing it in the fridge.
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