BANANA BREAD

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The last Daring Bakers' challenges have been so interesting that most participants are trying more than one version of the given recipe and I am no exception. On the last day before the deadline of the Quick Breads challenge I decided to make the most traditional quick bread of all: Banana Bread. I had some bananas that needed to be used up, so why not? I didn't have time to include the recipe in the previous post, so here I come again to deliver it to you. I added some pecans, but you can use any nuts that you prefer. I'm sure Brazil nuts would be wonderful here. The recipe was adapted from HERE. It uses more bananas than the other ones I read, and resulted in a delicious bread.
The next day, try heating a slice of this bread in your toaster and let me know what you think...

The large crack in the middle of the loaf is characteristic in quick breads.

BANANA BREAD

5 medium bananas 

2 cups all purpose flour, sifted

1  tsp baking powder 

1/4 tsp salt

2 tsp ground cinnamon

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup vegetable oil

2 eggs

3/4 cup pecans coarsely chopped

Preheat the oven at 180°C (350°F).

Grease a loaf pan with butter or line it with parchment paper.

Mash bananas leaving some bigger chunks. Set aside.

Sift flour, baking powder, cinnamon and salt. Set aside.

In a large bowl, whisk the eggs lightly, add sugars and oil and whisk to combine.

Add mashed bananas and mix with a spatula.

Add the dry ingredient mixture and the nuts and mix with the spatula until combined.

Pour batter in the loaf pan.

Bake at 180°C (350°F) for about an hour. Test for doneness by inserting a toothpick in the center of the loaf. If it comes out clean, it's ready.

Remove loaf to a wire rack to cool. Enjoy warm or cool.