I got this recipe from my Kitchen Addict friend. It's a wonderfully moist banana bread! I substituted applesauce for the vegetable oil to make it a little healthier and it was still moist and tasty (a little on the spongy side texture wise, but still great!) I will make this again and again because I ate the whole loaf myself! :)
Banana Bread by Beth Hensperger
1/3 cup vegetable oil
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3 medium to large overripe bananas, slightly mashed
1 1/4 cups AP flour
1 teaspoon baking soda
Preheat the oven to 350 F. Grease and flour a 9- by 5-inch loaf pan. In a medium bowl, combine the oil, sugar, and eggs. Beat hard with a whisk until light colored and creamy, about 2 minutes. Add the vanilla and mashed bananas and beat again until well combined.
In a medium bowl, combine the flour and baking soda. Add to the banana-egg mixture and stir to combine. Beat well to make a batter that is evenly combined and creamy in consistency.
Spoon the batter into the loaf pan. Place the pan on a rack in the center of the oven and bake for about 50 minutes, or until the tops are firm to the touch, the loaves pull away from the sides of the pan, and a cake tester inserted into the center comes out clean. Transfer loaf to a cooling rack and cool completely. Wrap tightly in plastic wrap and refrigerate overnight or up to 5 days before serving.