Since the popularization of baking soda and baking powder in the 1930s, banana bread has been a staple recipe in American households. It is delicious, creamy, and easy to make, and it also allows you to improvise.
That's why we at Hispanic Kitchen love Chef James' banana bread recipe. We prepare it with the help of Mazola® corn oil, which is delicious and easy to use. With its neutral flavor, Mazola® Corn Oil is the perfect ingredient for our favorite baking recipes.
- 3 ripe bananas mashed
- 1 tbsp. milk
- 1 tsp. ground cinnamon or to taste
- ½ cup Mazola® corn oil
- 1 cup white sugar
- 2 eggs
- 1 cup –semisweet chocolate chips if desired
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- Preheat the oven to 325 degrees F. Grease a 9x5-inch loaf pan, preferably glass.
- Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon together in another bowl.
- Beat Mazola® Corn Oil, and sugar in a third bowl until light and fluffy. Add eggs to the oil mixture, one at a time, beating well after each addition. Then stir the banana mixture into the oil mixture. Stir in a dry mixture until blended.
- Fold in chocolate chips until combined, and pour the batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes.
- Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.