So you have a few bananas that are turning black—do you throw them away or make banana bread? I hope to God that you decide to go with the latter, because that is just a damn shame that you can’t enjoy some fantastic banana bread!
I am, sadly, allergic to tree nuts. Peanuts and almonds are fair game, but if I eat any other type of nut my throat swells up badly. It takes pretty much 10 minutes for me to stop breathing and die….ick, not so fun! So, moral of the story: I do not make banana bread with pecans or whatever nut is typically used in banana bread. My apologies, but I’d rather not die…hope that’s understandable!
This is seriously the easiest dessert to make EVER. Look below how many ingredients are needed. Look at the directions. That’s probably like a 50 word count. It makes your house smell yummy, and you have breakfast and dessert for the next week!
YIELD: 10-12 servings
TIME: 1 hour 20 minutes
1/2 cup butter
1 cup sugar
3 large, very ripe bananas, mashed
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Preheat oven to 350º F, and grease a 9x5x3″ loaf pan. Cream butter, sugar, eggs, and bananas. Add dry ingredients, pour into the loaf pan, and bake 1 hour. Cool, cut into slices, and spread with butter.
Hope y’all enjoy!