Julia's Best Banana Bread
This simple, moist banana bread can also be baked in three small (5¾x3¼") loaf pans, which is how you'll find them at Julia's stand; cooking time will be 40-50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.
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Nonstick vegetable oil spray
1¾ cups all-purpose flour
1½ teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
1½ cups sugar
1 cup mashed ripe bananas (about 2 large)
¾ cup vegetable oil
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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.
DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.
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