The key to super moist great banana bread is to throw your peeled over ripe bananas in the freezer as the come until you have enough for a batch of bread. Or do as I do, buy two big bunches of bananas, wait a few days until they are very ripe (skins will be turning black) peel and place all in a zip lock bag in the freezer. When ready to bake, takes your frozen bananas out of the freezer and thaw (bananas will produce a syrupy liquid that makes this bread an outstanding success.)
Mix together in a large bowl:
1.5 Cup all purpose flour
1.5 Cup whole wheat flour
2 t baking soda
1 t table salt
1 cup natural sugar
1 Cup Olive Oil
2 t vanilla extract
4 Cups thawed bananas with liquid
Mix thoroughly and add optionally any or all of the following:
1 cup chopped walnuts
1 cup raisins or craisins
1 cup chocolate chips (pareve to keep bread as such, otherwise, dairy chocolate will change the bread to dairy (we are all SO sad that Trader Joe’s wonderful chips became dairy, but Illinois Nut and Candy DOES carry pareve chips. Yay!)
Top before baking:
Sprinkle of turbino sugar.
Heat oven to 325.
This recipe is enough for two large loaves, 5 medium, or 7 small. Fill pans 3/4 full.
Spray loaf pans with oil, or use disposable tins or paper loaf pans. (A source for well priced tin or paper loaf pans and other baking supplies.)
Bake for 45 minutes to 60 minutes until top middle of loaves are firm to touch. Do not over bake.
Cool before removing from loaf pans or wrap in paper or tin pans and freeze if desired.