Kansas Hippy Banana Bread
From a friend of a friend of a friend, created by some hippy student’s midwestern mom back in Kansas. This recipe is practically foolproof, and it turns out moist every time.
4 overripe bananas (This is the secret here. Use no less that four, and try to let them ripen as long as possible.)
2/3 cup sugar (plus some extra reserved for the top)
1/3 cup vegetable oil (I use canola.)
1 teaspoon salt
2 3/4 teaspoons baking powder
1 3/4 cups whole wheat pastry flour – White flour would work.
1 teaspoon vanilla — optional
Mix all the ingredients together. Pour into a greased & floured loaf pan. Sprinkle a generous amount of sugar on the top. (This will make for a much better looking and better tasting crust. I also add poppy seeds, or even sesame seeds, but those are both just decoration.) Bake at 350 degrees for 1 hour.