Banana bread is soooooo good in the morning ….. or midday ……. or afternoon, well anytime! It’s tasty and sweet and filling. I usually pick up bananas every time I go shopping at Costco because they are such a good value, and since there are only three of us in the house the dilemma becomes what to do with the over ripe bananas no one wants to eat. Well, they do not ever go to waste at our house! I peel them, bag them and freeze them for smoothies. Or I make Nanner Pudding. Our dogs love them. But my favorite recipe for over ripe bananas is Banana Bread! It’s even better after it has been refrigerated! I can’t get enough. Here is the recipe:

2 Cups All-Purpose Flour (I used 1 Cup All-Purpose & 1 Cup Soft White Whole Wheat I milled myself – but that’s an entirely different blog post!)
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 Beaten Eggs
3 – 5 Mashed Ripe Bananas
3/4 Cup Raw Unfiltered Honey or 3/4 Cup Sugar
1 teaspoon Vanilla
1/2 Cup Oil or Melted Butter (I use extra virgin olive oil)
Optional: 1/4 Cup Chopped Nuts
350* Oven

Preheat the oven. Grease & lightly flour two 7 1/2 x 3 1/2 x 2 inch loaf pans. In a bowl combine the flour, baking powder, baking soda, cinnamon, salt and set aside. In another bowl mix the beaten eggs, mashed bananas, honey, vanilla and oil. Combine the two and stir until moistened and lumpy. This is the time to fold in the nuts – I don’t because I am the only one in the house that likes them in bread :-(. Bake until you can insert a toothpick and it comes out clean – about 50 minutes. Once it is cooled I like to refrigerate mine. And it taste soooooooo verrrrrry goooooood!!!

Let me know if you try it. Or if you have a better recipe, I would love to try yours!

Rosa