Banana Bread

A friend I was babysitting for the other day sent me home with a bag of almost rotten bananas.  You might think this is some sort of insult, but it was actually a treat, because I turned those dying bananas into delicious banana bread.  This is another quick bread recipe, and its so moist and delicious.  The bread is great sliced on it’s own, spread with a little bit of butter, or for a real treat, smeared with a nice layer of nutella!

Banana Bread 
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, beaten
1 1/2 cups smashed bananas (4-5 bananas)
1 cup sugar
1/2 cup cooking oil
1/2 cup chopped walnuts

Preheat the over to 350 degrees.

Grease the bottom and sides of one 9×5 or two 7×3 inch loaf pans (I always make two smaller loaves and freezer or give away one of them).  Set aside.

Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.  Make a well in the center of the mixture and set aside.

In a medium bowl, smash the bananas until relatively smooth.

Add the eggs, sugar, and oil and mix.  Pour the wet mixture into the well you made in the dry mixture.  Mix until just moistened.  Your batter might be a little lumpy but that’s ok.  Over mixing can make your bread tough.

Gently fold in the nuts and pour the mixture into the pan(s).

Bake the loaves for 40-45 minutes if using two pans, or 55-60 minutes for one pan.  Remove from the oven and allow to cool for 10 minutes.  Run a knife around the edge of the pan and remove the loaves.  Allow to cool completely.

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