Banana Bread

Whenever our bananas get so brown that no one will eat them, I just stick them in the freezer for future baking!  (Did you know that frozen bananas really hurt when they fall out of the freezer onto your foot?  They do.)  In the freezer the bananas will get freakishly black.  When you're ready to bake with them, just stick them on a plate on your counter to thaw out for a few hours.  They look really gross, but they're *perfect* for banana bread!  

Here is my banana bread recipe, adapted from one I've had for ages, it seems.  I don't even remember where I got the original recipe!  This one is really easy and fool proof.  Try it!

Banana Bread

 5 Tablepoons butter, softened

1/2 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoon vanilla extract

1 1/2 cups mashed, very ripe bananas (2-3 bananas)

1 3/4 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup heavy cream (I use milk most of the time)

1/3 cup chopped nuts (or chocolate chips---or BOTH!)

Preheat oven to 350 degrees.  Spray bottom and side of 9 x 5 inch loaf pan with baking spray. 

Beat butter in large bowl with an electric mixer until light and fluffy.  Add white sugar and brown sugar and beat well.  Add eggs and vanilla and beat until well blended.  Add mashed banana and beat on high for 30 seconds.   Combine flour, baking soda, salt, and baking pwoder in medium bowl.  Add flour mixture to banana mixture alternately with cream (milk), ending with the flour mixture.  Scrape down sides of bowl often.  Add nuts and/or chocolate chips to batter and stir by hand.  Pour batter into prepared loaf pan.  Bake for 1 hour to 1 hour and 15 minutes or until top springs back when pressed and toothpick inserted in center comes out with moist crumbs.  Cool bread in pan for 10 minute, then remove from pan and cool on wire rack. 

This is how my family likes banana bread for breakfast----thickly sliced, light toasted, and slathered with butter.  Mmmmm!

Enjoy!