The Best Banana Bread

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Simple and delicious; after many tweaks and adjustments in the lab, one of my most favourite recipes to prepare.   I have attached a photo of my late mother Pearl’s original recipe.

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I like to think that Max and I are lucky enough to have inherited some of my Mom’s and Bubi’s baking genes.

Ingredients:

3 ripe bananas
2 large eggs
¼ cup canola/grapeseed/olive/coconut oil
¼ cup orange juice/soy milk/almond milk/coconut milk
1 tsp. pure vanilla extract
3/4 cup granulated sugar
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. kosher salt
OPTIONAL-1 cup semisweet chocolate chips tossed in 1/8 cup any flour

Directions:

Preheat the oven to 350F and line a standard loaf pan with parchment paper, sprayed with cooking spray.

Place bananas, eggs, oil, milk, vanilla and sugar in the bowl of a food processor fitted with the steel blade. IMG_5283.jpgProcess until well combined.

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In a separate bowl, combine flours, baking soda, cinnamon and salt.

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Add to food processor and pulse until just combined.

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Fold in chocolate chips if using.

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Transfer batter to loaf pan.

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Bake for 60 minutes.

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This banana bread freezes well and is a great use for overripe bananas. If you have bananas sitting on your counter use them to make this banana bread.

Science Fact of the Week:

Bananas are inexpensive and great to keep on hand. As they ripen they release ethylene gas, which is a natural part of the ripening procedure of most fruits and vegetables. If you have a couple unripe bananas and one ripe one, throw them together into a brown paper bag to speed up the ripening process. This also works to soften an avocado. Put a ripe banana with an avocado in a brown bag overnight and it speeds up the ripening process.

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