Banana Bread

Once when I was a kid I made over 30 loaves of Banana Bread in the time span of 3 days at home in our family kitchen with only two loaf pans.  Why?  Cha-Ching $$.  My dad paid me to so he could give them out as Xmas presents to our renters that year.  We usually gave gallon cans of honey with "Merry Christmas from the Wests" written on top in magic marker.  You should have seen the faces of the renters when they answered the door to find little, grade school age me presenting them with a HUGE can of honey (which I could hardly lug up to their door) saying "Merry Christmas from the Wests, your landlords."  I soon gathered from the general reactions of confusion and bewilderment that apparently other families didn't like or use honey to the extent our family did.

My point is - I can make Banana Bread upside down and backward in my sleep.  This is an easy, quick, good recipe.  However, if you need 30 + loaves, I would suggest more than 2 loaf pans.

Preheat oven 350
Ingredients  = 1 loaf
1/2 veg oil
1 c sugar
2 eggs beaten
3 ripe bananas (1 1/2 c approx) mashed *Be sure they are ripe.  NO green or slightly green - Ripe!
2 c all purpose flour
1 t baking soda
1/2 baking power
1/2 salt
3 T milk
1 t vanilla

Ripe, not rotten or bruised - just ripe

 Beat oil and sugar together. 

Add eggs and banana pulp.  Beat well.

Ripe bananas give the most banana flavor

Add shifted dry ingredients.

Mix well but don't over beat.

Pour into greased and floured or cooking sprayed loaf pan.  Bake 1 hour or until toothpick comes out clean.  We don't like nuts in our banana bread but I have added chocolate chips a few times to mix things up.