Banana Bread!

When life gives you overly ripe bananas, make banana bread. At least, that's what I always say. I love banana bread! It's a snack, a breakfast, and a la mode -- a dessert! It's not the easiest recipe, but it's definitely not difficult to make. Let's get started. You're gonna love it.


Ingredients:

• 1 ¾ cup All Purpose Flour
• 1 cup Granulated Sugar
• 1 Stick of Unsalted Butter (room temperature)
• 4 Ripe Bananas, lightly mashed with a fork
• 1 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 Eggs
• 2 Tbsp Whole Milk
• ½ tsp Vanilla Extract
• ½ cup toasted walnuts

**It's important not to substitute ingredients for your milk and butter. Whenever I use low-fat versions... it just never comes out the same.**

Preparation:

1) Preheat your oven to 350 degrees F and spray a 9 by 5" loaf pan with non-stick. Line the bottom with parchment paper. Set aside. ** Note: I actually, prefer using an 8x8" brownie pan... not traditional... but I prefer the way it bakes better in this medium.**

2) Cream together the butter and sugar. Add the eggs and whisk to combine. Add the mashed bananas and vanilla and mix to combine.

3) Add the flour, cinnamon, baking powder, baking soda and salt and mix together. DO NOT OVERMIX! Add milk slowly while mixing in the dry ingredients.

4) Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes. At the 20 min stage, add the walnuts to the top and continue baking. At the 50 minute mark test it by inserting a toothpick in the center and if it comes out really wet than let it go until 1 hour and 10 minutes, if it comes out with a little wet batter than cook it for only 1 hour. **My banana bread bakes 55 minutes total in an 8x8" pan**

5) Let cool for 30 minutes before serving. Store in the fridge for later! I LOVE this cold.

Enjoy!

--Chels