3 bananas VERY ripe (need 1-1/2 cup, mashed)
½ t. lemon juice
1 ½ c. + 2T. all purpose flour
¼ t. baking powder
¾ t. baking soda
¼ t. salt
1 c. sugar
1 large egg
¼ c. neutral oil
3/8 c. chopped pecans
[Cheryl’s, tweaks:
Use ½ cup of sugar
Use 1 cup of whole wheat pastry flour and ½ c + 2 T. of all purpose flour
Use 1/4 cup butter instead of 1/4c canola oil, cook 50 minutes]
Preheat oven to 350.
Spray 8” loaf pan (not 9”) with Pam
Mash bananas and lemon juice with fork until pureed looking
Put dry ingredients in bowl and whisk together until aerated
Combine banana, sugar, egg and oil, and mix on medium speed until blended – about 3 minutes. Scrape bowl as needed.
Add dry ingredients and stir until just combined.
Stir in pecans.
Pour mixture into prepared pan.
Gently tap pan to burst any air bubbles.
Bake until bread springs back when pressed and tester inserted near center comes out clean – about 50-55 minutes.
Cool bread in pan only a few minutes, then remove bread from pan and cool on rack.
Let cool completely before slicing or wrapping.
I slice half of the bread into slices, wrap each slice and freeze. Great to throw into your lunch or grab on the go.
