One of the recipes i have been making it for many years now. Thanks to Joyofbaking for this wonderful recipe. It has always been a hit at my house. Today I tried this recipe with a few changes to the ingredients like using multigrain flour, brown sugar and also olive oil. Just trying to be healthy :).. This one turned out to be moist and soft as well..
multigrain flour 1 3/4 cup
brown sugar 3/4 cup
baking powder 1 tsp
baking soda 1/4 tsp
salt 1/4 tsp
pecans 1 cup coarsely chopped (optional)
eggs 2 large lightly beaten
unsalted butter 1/4 cup melted and cooled
olive oil 1/4 cup
ripe large bananas 3 mashed well (about 1-1/2 cups)
pure vanilla extract 1 tsp
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position.
Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
Combine the flour, sugar, baking powder, baking soda, salt, and nuts in a large bowl and set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, olive oil, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.
NOTE: The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.
Scrape batter into prepared pan.
Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 40 to 50 minutes.
Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.