The past couple of weeks have been exhausting. It seems I’m never completely “done” checking off all the boxes when I finally fall into bed at night. Yesterday was no exception.
I’d spent the day running errands, cleaning, shopping, laundry…the usual Saturday stuff. I must have passed by the bunch of over-ripe bananas sitting in the basket 100 times thinking, “I really need to make some banana bread,” until finally last night…after dinner and after dishes and after dogs were fed and all was taken care of…the exhaustion of these past weeks sort of melted away when the heavenly aroma of banana nut bread filled the house.
I was given this recipe several years ago by another mom when our girls were in pre-school together, and I’ve used it ever since (and our girls are still best of friends). It’s a simple and basic recipe and will definitely bring glorious fall into your home.
What you’ll need:
¾ c. sugar 5 Tbsp. stick margarine
2 eggs 1/3 c. water
3-4 medium ripe bananas, mashed 1 tsp. baking soda
1 2/3 c. flour ¼ tsp. baking powder
½ tsp. salt ½ c. chopped nuts
2 tsp. vanilla
Heat oven to 350 degrees. Grease bottom of 8” round baking pan (I made 8 mini loaves and had enough left over to fill a small square pan for the loaf pictured). Mix sugar and margarine. Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Bake until wooden pick inserted in center comes out clean (about 20 minutes for the mini loaves; 45 minutes for the larger pan size). Cool 5 minutes before slicing. Freezes well! Enjoy!!