Easy 2 Loaves Banana Bread

When I make quick breads I like to double the recipe and make two loaves. One for now and one to freeze and have later. Lots of times I unfreeze banana bread to put in my kids lunches. Banana bread smeared with peanut butter is a favorite lunch around here. So this recipe is for two loaves and it's a great, easy, traditional, banana bread. It's moist and yummy and bakes perfectly every time without the wet part in the middle that some banana breads tend to have.

Easy 2 Loaves Banana Bread

1 cup canola or vegetable oil
2 cups sugar
6 very ripe bananas, mashed
5 tablespoons milk (that's 1/4 cup plus 1 tablespoon)
4 eggs
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt

Preheat oven to 350 and spray 2 loaf pans with non-stick cooking spray (I use non-stick loaf pans as well for this recipe to ensure the loaves will release easily.)

In the bowl of a mixer combine oil and sugar and beat until combines. Add mashed bananas, milk, eggs, and vanilla. Beat until smooth. In a separate bowl combine flour, baking soda, and salt; add this dry mixture to the wet mixture in the mixer and beat until completely combined, but don't over mix. Pour mixture evenly into the 2 prepared loaf pans. Bake at 350 for 40-50 minutes or until browned and a toothpick inserted in the center of the loaves comes out clean. Remove from pans and let cool on a wire rack. Enjoy one loaf now and, if desired, wrap up the other in plastic wrap and then foil and freeze.

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