I don’t know about you, but nothing beats a good banana bread in the fall. When everything around you is flavored with pumpkin, you need a break sometimes. So to throw a wrench in the pumpkin obsession, here’s a great recipe for banana bread from my sister’s mother-in-law (thanks Nanette!).
- 1 c mashed bananas (or 2 bananas)
- 1/2 c butter softened
- 1 tsp vanilla
- 2 eggs
- 2 c flour
- 1/2 c chopped nuts
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 c honey
- 2 Tbs milk
(We doubled the ingredients to use up all our bananas, but you don’t have to)
Once you have it all assembled, start by:
Preheating the oven to 350 degrees Fahrenheit and greasing your bread pans.
Then, abandon Puppy because he does not contribute to the baking process.
Then, mix the honey, bananas, butter, milk, vanilla, and eggs. Try not to let one-year-old stick already sticky fingers in honey.
(Don’t forget, your butter needs to be softened first!)
One-year-olds are especially good at closing microwave doors.
Mix the dry ingredients in a separate bowl so that the little things are evenly distributed amongst all that flour and add them to the wet ingredients.
Pour mix into baking pans and place in oven for 50 minutes. Once those 50 minutes have passed, check it every 10 minutes to make sure it baked all the way through. Toothpick/fork needs to come out clean.
Let bread cool in the pan for 5 minutes, then “turn out” (my sister’s words for getting the bread out of the pan) the bread and let it sit overnight in foil (if you’re disciplined enough to wait that long–otherwise, DIG IN!!!)
The final product is pretty sexy, isn’t it? 😉
**Special thank you to Nanette for the recipe, and to Lise and Adam for their contribution of ingredients, kitchen, time, effort, existence, etc. All I did was take the pictures.