This sh*t is bananas - b-a-n-a-n-a-s.
I still always spell bananas in my head as if I were Gwen Stefani singing Hollaback Girl. But doesn't everybody?
Here's my go-to Banana Bread recipe, although I have to say I often try new Banana bread recipes whenever I get the chance. I'm that person that buys 2 bunches of bananas at the grocery store in an effort to have bananas ready for banana bread.
3-4 ripe bananas
1 cup white sugar
1/2 cup oil (olive/vegetable/canola)
6 tablespoons milk
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
Optional: Chocolate chips or walnuts
Fork those bananas up. If you have a potato masher, use that. I remember as a kid we'd use the potato masher more times for banana bread than ever making mashed potatoes.
Add sugar, eggs, milk, and oil and whisk with the bananas.
In a separate bowl, combine the dry ingredients - flour, baking soda, baking powder, and sea salt
Slowly mix dry ingredients into wet, until everything is combined and incorporated.
Grease or use parchment in a loaf pan and preheat oven to 350 degrees.
Spoon batter into loaf pan and bake for about 45 minutes. Use the toothpick test if you're uncertain.
Let bread cool for 10 minutes. My family serves banana bread with whipped cream cheese.