The Best Banana Bread

Ingredients

WET WORKS I
340g/ 3-4 Overripe Bananas
210g/ 1 cup Sugar

DRY GOODS
220g/ 1-2/3 cup Flour
35g/ 1/3 cup Oat Flour
6g/ 1 tsp. Baking Soda
6g/ 1 tsp. Salt

WET WORKS II
113g/ 1/2 cup Unsalted Butter, melted
2 Eggs
6g/ 1 tsp. Almond Extract

OPTIONS
1 cup Nuts

Preheat oven to 350 degrees.

Cut a piece of parchment paper the width of a bread pan. Spray pan lightly with cooking spray then place parchment paper in pan like a cradle. See picture at bottom of post. Set aside.

Place the bananas and sugar in a large mixing bowl and mash them together with a potato masher until smooth.

Combine Wet Works I and then Wet Works II in separate bowls, then combine together before adding them all to the Dry Goods.

Fold in nuts, if using them, then pour batter into the prepared pan and bake for 50 minutes to one hour. When a toothpick comes out more or less clean, it's done.

Allow the bread to cool in the pan for 15 minutes, then remove it from the pan and place it on a rack to cool completely before slicing. If you can let it rest overnight that's even better.

Tightly wrap it and it will keep for 5 days at room temperature.