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uhhh... and sorry these are all in "imperial" measurements. A lifetime forced using it sets things in the brain that are not easy to overcome
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This is a two or three bowl proceedure, so prepare for that...
wait... turn that oven off.
First you need to set out two (2) eggs to warm them up (if you keep them in the fridge) and also three (3) bananas...
or zucchini, or butternut squash, or pumpkin, or...
you'll need about two (2) cups of one of those "fillers".
Once the filler and eggs are at room temp, set aside a 1/4 cup oil (you can also use apple sauce, butter, margarine).
NOW oven on... 350F
Grease a loaf pan.
Get out a 1/4 cup greek yogurt, sour cream, or a couple tablespoons of lemon or pineapple juice (acid to react with the baking soda)
In one bowl (you set out 2 or 3, right?) toss in 1 3/4 flour, 1 teaspoon baking POWDER, 1/2 teaspoon baking SODA, 1/2 teaspoon salt, and whisk all together.
In another bowl pour in the oil, then a cup of white sugar, a 1/2 cup brown sugar (or 2 tablespoons molasses) and combine.
Whip into the oil sugar the 2 eggs, then the acid, slowly so it doesn't curdle stuff.
Now, mash up the bananas or squash in the 3rd bowl.
Fold into the flour the egg/oil/sugar, until most of the flour is wet, then fold in the filler.
Mix ever so quickly, brutally... but don't whip it. You just want it all loosely combined.
Pour/scrape/dump the batter into the pan, and set in the midlle of the oven.
Bake for 40 minutes.
At 40 minutes check the "wiggle" on it (shake it a little and see if it moves) and turn it around. You can also cover the top with foil if you don't like the crunchy/chewy top.
Let cook another 15-25 minutes, testing the middle of the loaf to see if it's cooked through at 15 minutes, and let cook more if it needs it.
Once that's done, pull out and allow to cool a bit in pan for 10-15 minutes, then further on a rack (always remove loaves from pans ASAP so the escaping moisture doesn't make the bottom all soggy)
Eat.
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Notes: ???
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