Overripe bananas and no time to bake? Save those bananas by peeling and wrapping in plastic wrap. Freeze until ready to make this moist and tasty banana bread. Just defrost bananas and mash.

1-1/2 cups all-purpose flour (375 mL)
1 tsp baking soda (5 mL)
1 tsp baking powder (5 mL)
1 tsp salt (5 mL)
3 ripe bananas (1 cup/250 mL mashed)
1/3 cup vegetable oil (75 mL)
1/2 cup granulated sugar (125 mL)
1 egg, well beaten
1 tsp vanilla (5 mL)

Preheat oven to 350°F (180°C). Line a 8 x 4" (1.5 L) loaf pan with a Chefs Select Parchment Paper 'sling' (cut Chefs Select Parchment Paper to line the long sides and bottom of pan, with a few inches of paper overhanging both sides. This makes is so easy to remove loaf after baking. Lightly grease the two short ends of pan.)

In small bowl, combine flour, soda, powder and salt.

In medium bowl, mash bananas. Add oil and sugar and beat until well mixed. Add egg and vanilla and beat until smooth. Stir dry mixture into banana mixture just until blended. Spoon batter into prepared pan.

Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack 10 minutes, then remove loaf with easy Chefs Select parchment paper sling to wire rack to cool completely.