The Craftiest Workshop

I realize that after I publish this post, I will have written 50 posts and have stuck with it for a full six months. I am kind of impressed with myself.

This is a recipe that I usually make when my bananas get too ripe or I have accumulated a few too many in my freezer. It is my “go to” banana loaf recipe because it is so moist and full of flavour.

I originally found it in this Taste of Home magazine.

Moist Banana Bread

Notes

• I like this recipe because no mixer is required; you just need a whisk.
• I add 1 1/2 tsp of cinnamon instead of 1 tsp like the original recipe.
• This recipe makes two loaves. If halving the recipe, use three eggs.
• Once dry ingredients are mixed with wet, use a strong spatula or spoon as the pudding thickens as you stir.
• The original recipe gave the option of adding 1 cup of nuts; I prefer no nuts

Preheat oven to 350°

Ingredients:

2 1/2 cups flour

1 1/4 cups sugar

2 packages instant vanilla pudding (no name is fine)

1 1/4 tsp baking soda

1 tsp salt

1 1/2 tsp cinnamon

5 eggs

4 or 5 ripe bananas (about 2 cups)

1 cup canola oil

1 tsp vanilla

Directions:

In large bowl combine the first six ingredients. Stir to combine.

In a separate bowl, whisk the eggs together. Add the oil and vanilla and whisk to combine.

In a third bowl mash bananas till smooth.

Add bananas to other wet ingredients and stir to combine.

Mix wet with dry until combined.
Transfer to two greased 4″ X 8″ loaf pans.

I use a Pampered Chef mini loaf pan that gets me four mini loaves.

Put in preheated oven (350°) for 65 min or until inserted toothpick comes out clean.

Cool for at least 10 minutes before removing from pans.

I let mine cool completely before removing.

The loaves freeze very well.

This recipe is a great way to use up your ripe bananas.