So kids here are back in school, which means my part-time position at school has started too. Time is tighter than ever. I have focused on breakfast the past few posts, and this one is no different. Breakfast, or even just how you wake up and start your day, can affect your mood the rest of the day. I strongly feel that a home-made breakfast is the best way to start your morning, even if it is a super simple one, like some banana bread (and the less cooking I have to do while trying to gulp down a cup of coffee, get dressed, and make kid lunches the better).
Now, I’m sure everyone has a go-to recipe or maybe you just do a web search to find the ingredients you have on hand (guilty). Quick breads are one of the easiest things to make, and they are so simple, if you have a young one, this is a recipe for them. The other reason I like banana bread or zucchini bread is that is uses up ingredients that have either gone bad (brown, smushy bananas) or are going to go bad (all that zucchini you have harvested or bought for twenty cents per pound). These are recipes our grandmothers and great-grandmothers made before stand mixers allowed us to whip egg whites hands-free. This recipe takes a bowl and a wooden spoon.
This recipe makes two loaves, one to enjoy today, and one to freeze (yeah.. if it makes it that far) to enjoy later. And if you are pinched for time; do what I do: freeze the smushy bananas until you are ready to use them. That way you don’t get fruit flies, and you won’t stress out over having to make banana bread just because the bananas are brown and you have 46 other things to accomplish in the next hour. Enjoy~
- 4 bananas, mashed
- 1½ cup sugar
- ½ cup butter, melted
- 2 eggs
- ½ cup buttermilk
- 2 tsp vanilla
- 2½ cups AP flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup nuts, chopped (i used walnuts) optional
- Preheat oven to 350F and butter two 8″ loaf pans
- in a large bowl: combine wet (first six) ingredients and mix by hand until thoroughly combined
- in a separate bowl combine dry ingredients and the nuts. stirring with a fork to mix together
- mix dry into wet ingredients and stir with a wooden spoon until all ingredients are combined (mixture will be lumpy)
- divide equally into loaf pans
- bake 55 – 65 minutes until a toothpick (when inserted into the center of each loaf) comes out clean
- let cool in pan 5 minutes, then remove from pan and finish cooling on a rack
- slice and enjoy.