Sunday Sweets

I really love baking, and I get a sudden yen to make something every now and again. My husband calls it "a baking mood". I just like to know that when you want something sweet, you can most often whip something up right then. Chocolate chip cookies a common one in my house- the ingredients are always on hand. So on Friday, the afore-mentioned toddler and I set out to make banana bread with some very over-ripe bananas that we had. I love this recipe- it always comes out soft and moist. It came from a cooking encyclopedia that my mom has, so I can't give you an accurate source (again), but I can tell you that it's super easy to make and has yet to disappoint.

Banana Nut Bread

1/2 cup cooking oil (you can substitute applesauce in a 1-to-1 ratio, and it turns out great)

1 cup sugar

2 eggs, beaten

3 ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons milk

1/2 teaspoon vanilla

1/2 cup chopped nuts (optional)

Heat oven to 350 degrees. Beat oil and sugar together. Add eggs and banana pulp and beat well. Add sifted dry ingredients, milk, and vanilla. Mix well. Stir in nuts. Pour into greased and floured loaf pan (9 x 5 x 3). Bake for about 1 hour. Cool well and store overnight before cutting.

Ok, the last step- yea, right. Banana bread never gets a chance to cool around here before half that loaf is gone, and it doesn't ruin it, so feel free to slice away. I also like to add in apple butter or pumpkin butter on the off-chance I have some on hand. It adds to the moistness. Hope you enjoy!

I like to make mini loaves, which are a great gift!