- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 medium very ripe bananas, peeled
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 1/2 teaspoons vanilla extract
Be sure an adult is nearby to help.
Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.
Make the batter
In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda.
In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.
Add the flour mixture to the banana mixture and stir just until blended.
Bake the bread
Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes.
Using oven mitts, remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.
Remove the bread from the pan
Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.
Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).