Description
This banana bread recipe with oil has a secret ingredient that alsways makes this banana bread moist and delicious. Made with oil, instead of butter, this non-dairy banana bread has quickly become a favorite in our home.
Ingredients
2 c very ripe pureed bananas (about 6 bananas)
2 1/2 c dark brown sugar
1/2 c canola oil or melted, unsalted butter
4 eggs
2 t vanilla extract
1 t cinnamon (optional)
2 t baking soda (1 t at altitude)
1 1/2 t baking powder (3/4 t at altitude)
1/2 t salt
3 1/2 4 cups all purpose flour
1 c Coca Cola
1 c chopped and toasted pecans or walnuts (optional)
1 c chocolate chips or 2 c if not using nuts
Instructions
Preheat oven to 300 degrees.
Spray 2 9 x 5" loaf pans with cooking spray or line with parchment.
In a large bowl, using an immersion blender, pureee the bananas.
In a large bowl of an electric mixer or using a hand mixer (I just used my hand mixer) blend the sugar, eggs and oil for 1 minute.
In a large mixing cup or bowl combine the dry ingredients, except the nuts and chocolate chips. Add to the bananas and add this mixture to the wet ingredients. Stir in the Coca Cola and blend until smooth about 1 minute.
Stir in nuts and chocolate chips.
Divid mixture between the two pans. Place on a baking sheet in oven on middle rack. Bake for 1 hour and 20 minutes or until loaves test done when a toothpick inserted in the middle comes out clean and not sticky. Remove from oven and let cool in pan for 15 minutes, then turn loaves out of pan to finish cooling on a wire rack.
Notes
The secret to this banana bread is the low and slow cook time and the Coca Cola!
