Julia’s Banana Bread from Bon Appetit March 2013
nonstick vegetable oil spray
1 3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups sugar
1 cup mashed ripe bananas (about
3/4 cup vegetable oil
Preheat oven to 350 degrees. Coat a 9x5x3-inch 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 inserter into the center of the 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 a rack and let cool completely. Do Ahead: Banana bread can be made 3 days ahead. Store airtight at room temperature.