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
Directions:
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!!
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