A few weeks ago my friend Ada over at Elegance Personified asked me to guest post so I shared this recipe; I'd hate for you all to feel left out so I'm sharing it here, too :).
This is seriously the easiest, yummiest banana bread you'll ever eat. We didn't have any nuts at the time so I left them out, but you can always throw some in if you choose. Chocolate chips would be a great add-in, too.
The crust is the best part! It's crispy in a sugary sort of way and is the perfect compliment to the moist center of the bread.
This is our favorite breakfast treat; Zach loves taking a few slices to work and sharing with co-workers. An added bonus is that the recipe makes two loaves so you can always freeze one and save it for a rainy (hungry!) day. We've found the bread's just as good after freezing and is great for pulling out when you have company but don't feel like getting up early and making anything for breakfast. Pretty much the perfect excuse to eat cake (disguised as bread) for breakfast.
1 stick butter
1 1/2 cup sugar
2 c. flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp. vanilla
3 bananas, mashed
Cream butter and sugar together then add eggs. Mix dry ingredients. Add dry ingredients alternately with mashed bananas to the creamed mixture. Add vanilla. Bake in 2 loaf pans at 350 F for 30 minutes.
(recipe from Fourth & Elm Church of Christ Family Favorites cookbook)
p.s. Thank you for your movie tips on the previous post; think we're gonna watch Safe Haven. Fingers crossed little Bear finds it boring and decides to nap!