Even with the warm Seattle summer weather, I love the smell of a delicious baked good in my kitchen. What is one of my tried and true recipes? Banana bread. Why? I, almost, always have the ingredients on hand and it is a great way to use up overly ripe bananas.
Kimm's Banana Bread
Oven: 350 degrees F
Time: 40-50 minutes
Bakeware: 9 inch x 5 inch basic non-stick loaf pan, lined with parchment paper and greased with soften butter
1 stick (8 tablespoons) unsalted soften butter
1/2 cup brown sugar
2 overly ripe bananas
2 teaspoon vanilla extract
Slowly add to butter-sugar mixture
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Add to mixture and slowly mix until the batter is combined and even.
This bread, along with other quick breads, is super easy to freeze and enjoy whenever you have a craving. Enjoy!