Growing up I wasn’t exactly the healthiest eater. While I am much better now, it has happened on occasion that someone has walked into a room and caught me by surprise dumping an entire bag of Smart Food down my gullet, gorging on nutella, or using “the claw” to stuff a popcorn, cheese and pickle sandwich into my mouth. Good times. It is rare to see me eat salad and honestly, I think a meatball sub is probably one of the world’s greatest inventions, up there with contacts, the airplane, and pants for women.
For a long time, banana bread was on my list of nasties. Why ruin perfectly good bread with the flavor of banana? Everyone knows the only bad runts candy flavor is banana. duh.
However, I finally baked some, more for Dan than for me… and I proceeded to stuff my face with it for the next few days. You really need to eat this. Now. Like I am.
I eat bananas a lot and I freeze whatever I don’t get to in time, I suggest you do the same. The recipe below is my mother’s and I love how it uses honey instead of granulated sugar and the walnuts give the bread such a heartiness. You can add mini-chocolate bits if you like.
-1/2 cup of butter (softened at room temp)
-1/2 cup of honey
-2 cups of flour
-1 tsp baking soda
-1/4 tsp salt
-2 or 3 large ripe bananas
-1 cup of chopped walnuts
Cream the butter and add honey and beaten eggs. Add dry ingredients alternately with mashed bananas to the butter mixture. Add nuts.
Sprinkle some cinnamon on top if desired. Bake ~50 minutes at 350 degrees in a loaf pan that has been sprayed with pam or buttered. (if using small loaf pans like I did you might cook it for less time) Check for doneness with a toothpick. Depending on how thick you poured it, it may need a little more time. Enjoy!