Yield: 2 loaves
6 large over-ripe
2 cup sugar
2 large eggs, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
Preheat the oven to 350 degrees with the rack on the middle shelf.
Grease 9x5 inch loaf pans and dust with flour, or coat with baking spray.
Combine the sugar, eggs and oil in the bowl of a stand mixer fitted with the whisk attachment and beat until light and airy (about 4-5 minutes). Stir in the bananas and the vanilla.
In a separate bowl, whisk or sift together the flour, baking soda, baking powder, salt and cinnamon. Stir the dry ingredients into the wet ingredients, mixing until just combined (the batter should be a little lumpy).
Divide the batter equally between the two loaf pans and bake for 1 hour or until an inserted toothpick comes out almost completely clean (a few crumbs means your loaf is cooked but will remain moist). Cool the loaves in the pan for 10 minutes then turn out on a wire rack and cool completely.
Serve warm with
cold butter or cream cheese. To store, wrap in plastic wrap and leave at
room temperature. For longer storage, banana bread freezes excellently.