Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, June 22, 2011

Banana Bread

It always seems that me and my son eat the bananas before they are ripe enough to bake them.
We went on a trip last week and forgot to take the bananas with us, so when we got back, of course the bananas were very ripe, just the way they should be for baking. The skin should be at least half black to get a perfect banana bread.
I have been making this recipe for way too long and I am not sure where it came from exactly, an old Southern cookbook perhaps.

4 ripe bananas
1/3 cup of melted unsalted butter
3/4 cup of sugar
1 teaspoon of vanilla
1 egg beaten
pinch of salt
1 teaspoon of baking soda
1 1/2 cups of all purpose flour
1 cup of chopped walnuts or pecans (optional)

Preheat oven to 350F.
Lightly butter a loaf pan.
In a large bowl with a wooden spoon mix mashed bananas and butter. Add sugar, vanilla and egg and mix it well. Mix in baking soda, salt and flour. 

Fold in the nuts and pour into prepared pan. Bake for 1 hour.