A family favorite. I don't know how many people have asked me for this recipe!
- Carbohydrate 625.963856479386 g
- Cholesterol 432.76 mg
- Fat 163.423643931985 g
- Fiber 20.7999505624901 g
- Protein 63.1642748136817 g
- Saturated Fat 17.399086795365 g
- Serving Size 1 1 Serving (1257g)
- Sodium 1286.87692639181 mg
- Sugar 605.163905916895 g
- Trans Fat 9.59508653866858 g
- Calories 4151 calories
Step-by-step
- Beat together the oil, sugar, vanilla and eggs.
- Then add flour, salt, bananas, baking soda, milk and nuts.
- Pour into greased pan.
- Bake at 350 degrees for 50 minutes.
- Cool 10 minutes.
Overripe fruit holds high moisture content that frequently results in dense, water-logged quick breads unless balanced correctly with flour and leaveners. Managing this excess hydration requires careful attention to baking times and structural support. Standard loaves demand precise heat distribution to set the crumb before the exterior over-browns. Operating an oven at 350 degrees Fahrenheit ensures the thermal energy penetrates the center without burning the crust.
Freezing quick breads successfully depends entirely on moisture retention during storage. Wrapping the completely cooled loaf tightly in plastic wrap, followed by a layer of heavy-duty aluminum foil, prevents freezer burn for up to three months. Thawing should occur slowly at room temperature inside the wrapping to reabsorb any condensation. Warming slices gently in a 300-degree oven for ten minutes restores the original texture of the crumb.
Adjusting the fat or sugar ratios alters the structural integrity significantly. Substituting oil with melted butter introduces milk solids that encourage browning and add distinct flavor notes, though the crumb may firm up considerably more upon cooling. Reducing the sugar volume weakens the tenderizing effect on the gluten network, producing a chewier, less cake-like texture overall.
