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Banana Bread

Last month, National Banana Bread day rolled around and I realized that I had never posted a recipe for banana bread on here. What kind of food blogger am I, right? Forgetting a classic like that? Well, I'm hoping to redeem myself today by not just giving you guys a banana bread recipe but THE banana bread recipe.

I know what you're thinking. Everyone thinks their banana bread recipe is THE banana bread recipe, the best banana bread recipe. Well, hold your horses-- I'm not necessarily saying that mine is the best, since deliciousness is in the mouth of the eater. What I'm saying is that it's the best for me and that I'm fairly certain you will enjoy it quite a bit. Also, there's a really big chance it will end up being the best for you. Really, really big chance.

Because I know that the best banana bread recipes produce moist banana bread. Banana bread that's soft, fluffy, and loaded with flavor. Banana bread that has a delicious, tender crumb. Banana bread that has a perfect balance of sugar and spice.

And this banana bread just so happens to have all those components. It's guaranteed to make your taste buds swoon. And for those of you having an Easter brunch this weekend, it's guaranteed to be a crowd pleaser. So, make sure you add it to your menus and don't forget to come back and let me know how you liked loved it!

Banana Bread

Yield: One 9x5 loaf
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1 and 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup oil
3/4 cup sugar
2 eggs
1 and 1/2 cups mashed ripe bananas (about 3 medium sized bananas, the browner the better)


Preheat oven to 350 degrees F. Spray a 9x5" loaf pan with cooking spray, then line with parchment paper like so, and lightly spray again.

In a small bowl, sift together flour, baking powder, baking soda, salt, and spices. Set aside.

In another bowl, using an electric hand mixer, beat together sugar and oil until combined. Add eggs and beat until well-blended. Beat in flour mixture, alternating with mashed bananas, until incorporated.

Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until a knife inserted into center comes out clean. Let cool for 5 minutes in pan, before removing to a wire rack to cool completely.

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