Banana Bread

Sorry for the long break from writing.  I had SUCH a busy weekend.  It was my birthday, and I had a great time with family and friends!  (And, ate WAY too much!)  Unfortunately, I didn't cook much this weekend.  I got what I have wanted for a few months now, a Nookbook.  Actually, to be honest, my husband gave it to me a week early!  I know, what a sweetie!  I absolutely love it, but I have to admit, I have been spending way too much time reading and not enough time cooking or crafting.  I'm hoping to get back into the swing of things.


So, when Sunday came and I saw those brown bananas sitting on my counter, I figured it was time to get bakin'.  I normally use a recipe in my Betty Crocker cookbook, but I decided to venture out and find a new one.  I think I might just like this one better too.  The recipe didn't have nuts to be added, but I added some chopped up walnuts to make it taste even better!

Doesn't that just look delish!!!  Trust me it was very good.  I still have lots to eat too!  I can't wait!

The recipe was found on the food network here

Ingredients:

1 cup sugar

8 tablespoons (1 stick) unsalted butter, room temp

2 large eggs

3 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Directions:

Preheat oven to 325 degrees F.  Butter a 9x5x3 inch loaf pan.  

Cream the sugar and butter in a large mixing bowl until light and fluffy.  Add the eggs one at a time, beating well after each addition.  

In a small bowl, mash the bananas with a fork.  Mix in the milk and cinnamon.  

In another bowl, mix together the flour, baking powder, baking soda and salt.  Add the banana mixture to the creamed mixture and stir until combined.  Add the dry ingredients, mixing just until flour disappears.  (I added the chopped up walnuts after this, just a cup, but add however much you want).  

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in center comes out clean.  Set aside to cool on a rack for 15 minutes.  Remove bread from pan, invert onto rack and cool completely before slicing.  

ENJOY!