Dorothy Ferreria


Banana Quickbread
by Dorothy MJ Ferreria
total time 45-50 mins    prep 10 mins    cook 35-40 mins  yield    6-8

1½ cup sifted all-purpose flour
1 tsp sifted baking soda
1 tsp sifted baking powder
1 tsp fine salt
1 tsp cinnamon powder
1 cup old fashioned oatmeal
½ cup white sugar
½ cup packed dark brown sugar
1 cup ripe bananas , well mashed
2/3 cup corn oil
2 whole eggs


Preheat the oven to 350ºF. Line the bottom of 2 medium loaf pans measuring 4 by 7 inches with baking parchment. Grease sides of the pans with shortening. Flour generously and tap out excess. Set aside.
In a bowl, combine the first 6 ingredients. Set aside. In another mixing bowl, pour in the white sugar, the brown sugar, the mashed bananas, the corn oil and the eggs. Mix well with a wire whip. Add the flour mixture and beat until blended.
Divide the mixture equally among the prepared molders. Bake for 35 to 40 minutes or until a cake tester inserted in the center comes out clean.


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