Cook’s notes: I was helping my brother research banana bread recipes, and found this one, which is baked in a square pan. I reduced the sugar drastically per a discussion on chowhound, and it’s still plenty sweet (tip: use 1/3 cup brown sugar to replace each 1 cup white sugar). I also changed the recipe so you can make it in one bowl of a stand mixer.
- 4 ripe bananas, peeled
- 1/4 cup olive oil (instead of 1/3 cup melted butter)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1.5 cups flour
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup pecans (instead of 3/4 cup chocolate chips)
Heat the oven to 325F and lightly coat a 9-inch x 9-inch pan with cooking spray.
In a stand mixer, beat the bananas and oil (or melted butter) together until the bananas are mashed. Beat in the egg and vanilla.
Add the flour, brown sugar, baking soda, and salt. Beat in with as few strokes as possible. Stir in the pecans (or chocolate chips), and pour the mixture into your pan.
Bake 45 to 60 minutes. Check for doneness after 45 minutes.