Bangin' Banana Bread - MmmmMMmmm

So... we let some bananas get a little too ripe. We've all been there.

When this would happen growing up, my mom would always throw them in the freezer and make some banana bread in the next couple of weeks. I followed suit and decided this weekend that I should give it a go. I had actually never made banana bread before, but I looked around and combined these two recipes, both from Your Cup of Cake (Recipe A, Recipe B). 

Ingredients

1 1/4 cup ripe bananas, mashed (I used 3)
1 3/4 cup flour
1 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
2 eggs beaten
1/3 cup milk
1/4 cup oil
2 teaspoons vanilla extract
1 cup chopped pecans (optional)

 Steps

1. Preheat the oven to 340 degrees. Spray a loaf pan with cooking spray, then line with parchment paper. 
2. In a small bowl, use a fork to finely mash the bananas. 
3. Pour milk into a liquid measuring cup at just under 1/3 c and add lemon juice to the milk. Let sit at least 2 minutes.
4. Meanwhile, beat the eggs. Add oil to the eggs and beat again. Add the milk and vanilla and beat again. Add the mashed bananas and - you guessed it - beat one more time.
5. In a separate bowl, sift the flour, sugar, baking soda and salt together. Then, stir in the brown sugar. 
6. Slowly add the dry to the wet, mix until just combined. Fold in the pecans. Add the batter to the prepared loaf pan. 
7. Bake for 1 hour and 20 minutes (or until it passes the clean toothpick test). 
8. Remove from oven, let sit 30 minutes, and serve!