Banana Bread

Banana bread is one of my favorites, as a kid I loved walk­ing into the house & smelling it bak­ing away.  I still love that smell.  It warms me from the inside out & makes me feel like a kid again.  How­ever,  when I do make banana bread I also make Apple Spice Bread because Mamacita  is aller­gic to bananas.  I don’t want her to be left out of hav­ing a piece of bread. In fact, I made both the banana & apple spice bread on the same day.  It’s pretty sim­ple to make both & for those who aren’t aller­gic it’s deli­cious.  Every­one deserves to have a freshly baked, warm, slice of quick bread with a pat of but­ter that just melts into it & this bread does just that.  Oh, so good.

What You Need:

2 Cup All Pur­pose Flour

1 Tea­spoon Bak­ing Soda

1/2 Tea­spoon Bak­ing Powder

1/2 Tea­spoon Salt

4–5 Ripened Bananas

3/4 Cup Brown Sugar

1 1/2 Stick of Unsalted Butter

2 Eggs

1 Tea­spoon Vanilla

1/2 Cup of Wal­nuts (chopped)

Top­ping:

1/4 Cup of Brown Sugar

1/2 Tea­spoon Cinnamon

1/4 Cup Wal­nuts (chopped)

Pre­heat the oven to 350 degrees

Cook for approx­i­mately 1 hr– 1 hr 15 minutes

How To Put It Together:

See these don’t look so appeal­ing.  How­ever, these will become a sweet bread soon!  Another great way to have an on the go snack, break­fast or lunch or heck din­ner.  Go wild!  Just don’t eat the entire pan in one day, your hips won’t for­give you.

After you sift together all your dry ingre­di­ents in a sep­a­rate bowl put those aside.  Then cream together on a medium-high speed your eggs, but­ter, & vanilla.  Once those are creamed together add in your bowl of sifted dry ingre­di­ents slowly while the mixer is on.  SLOWLY!  Too fast is a face full of your dry ingre­di­ents.  Then add your bananas into the mix.  I like to add a few bananas at a time.

Nut time!  No, not me.  Well, not me this time. This time it’s all about the food.  The wal­nuts are going into the mix.  They are chopped wal­nuts.  If you don’t like wal­nuts you can sub­sti­tute another nut or you can leave them out all together.

Add your bat­ter into a but­tered & lightly floured pan. You can use two 8x4 bread loaf pans or one 9x13 cake pan. I used a cake pan here. Once your pan(s) are filled sprin­kle your top­ping on it. I mix my top­ping with a mini-chopper. After this put it in the oven bake for about 1hr to 1 hr 15minutes at 350 degrees. I rec­om­mend check­ing it around the 1 hr mark, sim­ply use a tooth­pick or a knife & insert it into the bread. When you pull it out if it’s clean your bread is done, if not then let it bake a lit­tle longer (check again 10–15 min­utes later).

Now it’s done, let it cool & get ready to dive in.  Serve it up & be pre­pared to fend off the fam­ily who might have been wait­ing (ask­ing ever FIVE min­utes “is it ready yet?”) and is SO ready to eat a piece.  Again if you have some­one who can’t have a par­tic­u­lar quick bread, like Mamacita, in your house it’s really sim­ple to make a batch of some­thing they can have at the same time.  You already have the oven on & if your already chop­ping nuts and soft­en­ing but­ter why not make more?

Tagged as: baking, banana bread, easy, food, food & drink, quick bread, recipe, simple