I've said this before, but I love baking on Sunday afternoons. I love just being at home, getting things done around the house and relaxing before starting another week. Baking is productive but also relaxing, and I love how warm bread or granola gives our house this delicious, inviting smell. Hands down the most frequent baked good that comes out of my oven is banana bread. I've shared quite a few banana bread recipes in this space, but I've found yet another favorite. The top of this one bakes until it's a little crispy, giving it this delicious almost caramelized sugary taste on the top and sealing in the moistness of the bread. Please eat this fresh out of the oven and let yourself forget for a few moments that Monday is here.
Julia's Best Banana Bread
1 3/4 cups flour
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups sugar
1 cup mashed ripe bananas (about 2-3)
3/4 cup vegetable oil
Heat oven to 350 degrees. Coat a 9x5-inch loaf pain with nonstick cooking spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release bread. Turn out onto rack and let cool completely.
source: recipe from Bon Appétit, March 2013