This is a very forgiving recipe that has a lot of room for slighlt wrong amounts, different sized bananas, and tolerance for coooking time. It's a bit of a slow cook but not tricky at all. We make this a couple of times a month, sometimes doubled recipe and freezing some.
Start off with
- 1/2 cup vegetable oil
- 1 cup sugar
Cream together. I use a stand mixer but whatever.
Add in and mix well:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas
Next add and mix:
- 2 cups flour (up to 1/2 cup whole wheat)
- 1/2 cup chopped walnuts or chocolate chips
In our household, adults always use walnuts and kids always bake it with chocolate chips.
Pour into oiled/floured loaf pan. Or multiple pans. Or make muffins.
Bake 45 minutes to an hour at 350°F. Use the clean toothpick test. Smaller cooks faster, so cupcakes may be 30 minutes, big loaves closer to the hour mark.