Julia's Banana Bread

 

This simple, moist banana bread can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand in Maui; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Ingredients

Servings: 8

• Nonstick vegetable oil spray
• 1¾ cups all-purpose flour
• 1½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 3 large eggs
• 1½ cups sugar
• 1 cup mashed ripe bananas (about 2 large) 
• ¾ cup coconut oil   

Directions:
1. Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
2.  Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes for big loaf.  If you use the smaller loaf pans, 40-50 minutes.Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

Note: Banana bread can be made 3 days ahead. Store airtight at room temperature. You can also freeze the loaves.