My mom shared this recipe with me many years ago... and ended my search for the perfect banana bread. This is now the only recipe I use. I've been told by many that it is the best banana bread they've ever tasted! Perfect size for sharing, bake sales and lunch boxes. Very moist! Freezes well.
1Preheat oven to 350 degrees. Lightly spray 4 (15 oz.) or 3 (26 oz.) cans with non-stick spray.
Mash bananas in separate bowl and set aside.
2In large bowl, beat eggs. Add oil and vanilla, mix well. In a separate bowl, stir together the flour, baking powder, soda, salt and sugar. Add to wet ingredients alternately with the milk. Add bananas. Beat until smooth - fold in walnuts.
3Fill cans 1/2 full. Set cans on cookie sheet. Bake at 350 degrees for 40 to 60 minutes OR UNTIL DONE (toothpick inserted in center should come out clean). They will be a nice golden brown. Time depends on the size of the can. Cool in cans on rack until you can touch, at least 5 minutes. Remove from cans and cool completely on rack. Wrap in plastic. Very moist! Freezes well.
4Note: I've also made this into muffins. (Baking time is less...use toothpick test)
As with the cans, spray with non-stick spray (or use cupcake liners) and fill 1/2 full.