Page 153 - UMass2018_CookBook

Banana Bread
Wiesman Family, Needham, MA
“This is our favorite recipe for banana bread, it has a nice spice to it. We make it with raisins or chocolate chips and love it both ways.” — Laura Wiesman
Preparation
1. Preheat oven to 350°F. Grease 3 loaf pans.
2. In a large bowl, mash the bananas, then pour the oil over them. Set aside.
3. In the bowl of a stand mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy. Add the eggs and beat well. Stir in the banana mixture and mix well.
4. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves and salt. Add the flour mixture to the butter mixture and beat on low speed until com- bined. Stir in the raisins and nuts. Divide the batter evenly among the prepared pans.
5. Bake until a toothpick inserted into the center of the loaves comes out clean, 45 to 60 minutes.
6. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Ingredients
Makes 3 loaves
6 very ripe bananas, peeled 1⁄2 cup vegetable oil
1⁄2 cup (8 tablespoons) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
2 1⁄2 teaspoons ground cin- namon
1 1⁄2 teaspoons ground cloves 1⁄2 teaspoon salt
1 1⁄2 cups raisins or chocolate chips
1 1⁄2 cups chopped nuts
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