Slow-Baked Banana Bread
This makes two large loaves, freezes well, and mixes up in one bowl.
Ingredients
- 4 very ripe bananas (browner than you’d want to eat) **see options below
- 1 3/4 cups sugar
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 1 cup buttermilk
- 4 eggs
- 3 cups flour (I usually use half whole wheat, half all-purpose)
Options
- May add 1 cup walnuts or pecans and/or 1 cup chocolate chips–I like dark chocolate but you could use milk, semi-sweet, mini chips, or chunks. Sometimes, I also add an additional banana–diced–after mashing the first four.
Instructions
- Mash bananas well in a large bowl. Add the remaining ingredients in order and mix well. Pour batter into 2 greased, 9×5-inch loaf pans. Bake for 1 3/4 to 2 hours at 250 degrees–yes, 250 degrees!–or until a toothpick inserted into the center comes out mostly clean and the top is golden. Cool for 10-15 minutes, then remove from pans and cool completely on a baking rack.
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