Banana Bread

Today I'm deviating from our pumpkin recipes, because my darling friend Stephanie brought me a bag full of really ripe bananas. Thanks, Steph! I love banana bread (oh, and my family does too).

Let's get started!

Since I figure that if I'm going to go to the work to make something, I usually double it so that there's plenty for everyone and enough to share. That's the case again today. I made three small loaves, but this recipe easily makes two regular loaves. If that's too much for you, just cut the portions in half.

Put 6 ripe bananas in a clean bowl. The darker they are, the more sweet and flavorful the bread will be.
Blend them until they're creamy.
Add two eggs.

Add 1 1/2 cups sugar.


Add 1/2 cup applesauce or oil. I use applesauce, because it means no fat. See how healthy I am today?

Mix all these ingredients well.
In another clean (or stained but clean) bowl, put 3 cups of flour.
Add 1 tablespoon baking powder.
Add 1/2 teaspoon baking soda,

and 1/2 teaspoon cinnamon.
Whisk the dry ingredients together.
Slowly add the dry ingredients to the wet ingredients.
Mix just until incorporated.
Add more dry to the wet...

and again until all the dry ingredients are in the wet ingredients bowl.

It's really important that you don't over mix the bread batter, so stir in the last of the ingredients by hand.
Pour into prepared (that means greased) bread loaf pans.
Kenzie's getting artistic with her shots now...Bake at 350 degrees for 50 minutes. Please, by all means, make sure your oven's preheated. It's just silly not to.Your bread should look lovely and that a toothpick test comes out clean.Banana Bread
oven 350 degrees
yields 2 loaves

6 ripe bananas
2 eggs
1/2 cups sugar
1/2 cup applesauce (or oil)
3 cups flour
1 T. baking powder
1/2 t. baking soda
1/2 t. cinnamon

Bake for 50 minutes. Store in a tightly sealed container. Freezes beautifully.