This delicious quick bread is a great basic recipe. I love its versatility! It makes a wonderful, moist banana bread, but it also works great with other fruits. Thus the title All Season Quick Bread!
Makes 2 loaves. Preheat oven to 350 degrees.
3 c. all-purpose flour
1 t. salt
1 t. baking soda
½ t. baking powder
2 t. cinnamon
Mix and set aside. In a separate bowl add:
3 eggs, lightly beaten
1 ½ c. sugar
1 c. vegetable oil
1 t. vanilla
1 c. mashed or pureed fruit. ( I have used bananas, pumpkin, strawberries, mangoes and zucchini. Try your own favorite fruits!)
Mix, then add to dry ingredients stirring only until moistened. Do not overmix. Divide batter between two greased 9x5 loaf pans. This recipe will also make about 18 muffins. Bake loaves for 50-60 minutes, or until a toothpick inserted near the center of each loaf comes out clean. Cool in pans on wire racks for 10 minutes, then remove from pans to cool completely. Tastes even better on day two. I truly love the versatility of this recipe!
I have made this with the following substitutions and had wonderful results:
Substitute half of the oil for applesauce.
Leave out ½-3/4 c. of the sugar. Less sweet, but still delicious.
Use egg substitute for a vegan version.
Substitute ½ of the all purpose flour for whole wheat flour
Substitute coconut oil for vegetable oil.