Banana Bread

Last weekend I had several ripe bananas sitting on the counter, I hate throwing food away, so I tried to find ways to use them all. I used some of them to make a smoothie, the weather was perfect for that, milk, bananas ice and a touch of dulce de leche mmmmmhh, I love that!!. After that I still had 3 bananas left, so it was the perfect excuse to try a new banana bread recipe....


This recipe is so easy and not time consuming at all and the best part: very, very tasty, the bread is super tender and moist which contrast with the crunchy pecans. We eat a piece each morning for breakfast and trust me this bread is a very strong incentive to get out of bed a 7 am. I hope you try it, you will love it.

Recipe

3 ripe bananas, peeled and mashed
1/2 cup vegetable oil
1 egg
1/2 teaspooon vanilla extract
1 cup brown sugar
2 cups cake or all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons of milk (optional, I did not notice any difference with or with out the liquid)
1 cup of walnuts (some chopped and a few whole to put on top)

1. Preheat oven to 325 F and grease one loaf pan or any kind of mold you have.
   
2. Mix sugar, oil, egg, vanilla, milk, and bananas in a mixing bowl. Combine completely.
3. In a different bowl mix flour, baking powder and salt.
   
4. Add the dry ingredients to the wet ones, add the chopped walnuts and mix to combine.
5. Pour into the pan, sprinkle the remaining walnuts over the top.
   
6. Bake for 40 to 60 minutes depending of your oven. Use a tester to check if it is cooked internally. If you have a thermometer the internal temperature should be 192 F.
   
7. Cool for a few minutes and remove from the pan.