Posted on September 2, 2014
Great Banana Bread
This is quite possibly the most delicious banana bread I’ve ever had. Soft on the inside with a slightly crunchy crust and a hint of salt. Adapted from Bon Appetit
1 3/4 Cup All-Purpose (unbleached) Flour
1 1/2 Tsp Baking Soda
3/4 Tsp Kosher salt
3 Large Eggs
2 Tbsp strong brewed coffee
1 Tsp Pure Vanilla Extract
1 Cup Sugar
1 Cup Mashed Very Ripe Bananas (about 2 bananas)
3/4 Coconut Oil
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.
Bake until a tester inserted into the center of bread comes out clean, 60–70 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.