THE Quexic Banana Bread

The prime iteration of the long-existing Quexic Banana Bread recipe. This is technically Version 2.1.1, but as of the date of publication to this blog, it is the best version I've been able to develop. Read the notes for important information on changeups and additions.

Group A

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup sugar
1/3 brown sugar

Group B

2 beaten eggs
1/4 cup melted butter
3 mashed bananas
1/2 teaspoon vanilla
1/4 cup walnuts, if you like walnuts

Preheat oven to 350 degrees F.

Grease and flour two small loaf pans, or one large pan. (Cooking spray works fine.)

Mix Group A together in a medium mixing bowl.

Add Group B items to Group A and stir until well-blended.

Pour batter into prepared pans and bake 40-50 minutes at 350 degrees F.

Bread is done when a spaghetti inserted in the middle of each loaf comes back clean.


Notes:

1. You can go a little shy on the butter, like down to three tablespoons, as long as you are using 3 bananas or more. Margarine or a butter substitute works here, too.
2. Adding a fourth banana makes the bread extra-moist, but might also give it a heavy feel. Try baking a little longer if there’s an extra banana to bake up.
3. You can reduce the number of bananas to just 2 if they are large bananas, and add 1/2 cup of some other pieced or mashed fruit. Applesauce, dried cherries, etc.
4. Use more vanilla and cinnamon if you like, but note that once you exceed 1/2 tsp on the vanilla, things start getting bitter. You can increase the sugar a little to compensate if you accidentally go overboard.