Nutty
Boy did I wake up on the right side of the bed this morning! It was the side with the pecans, bananas and cinnamon. And I ate gooey, good banana bread for breakfast. The 6 brown bananas in my fruit bowl forced my hand.
Actually, the story started about 2 weeks ago. My child okey doked me (again) at the farmers market. She proclaimed that we needed bananas, a bunch with 6, in fact. Then she diligently counted until she found the right bunch, placed it in the cart and promised to eat them all. She’d need one for a snack each day, you see. That’s why there had to be 6, because on the 7th day we’d be back at the market.
It was a great plan and I believed she would eat them. I should add here that I do not eat bananas in their natural form, too slimy! She would have to eat them. No problem, right? The kid loves bananas.
Wrong!
This week she didn’t like them. At all. Not even a little bit. When you’re 5, I suppose that happens. She didn’t eat a single one. And when I’d offer them up for a snack, she’d just look down her nose at them.
“Uh, Mommy, I really don’t want any bananas and they’re looking kinda brown,” she said.
Imagine that.
Anyway, I made good use of them. This bread was the perfect consistency, very moist and full of flavor.
| Nutty Banana Bread | Print |
- 3 ripe bananas
- 1 melted stick of butter
- 1 egg
- 1 cup of sugar
- 1½ cups of all purpose flour
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 tablespoon of cinnamon
- 1 cup of chopped pecans
- Mash bananas with a fork and add melted butter and egg. Pour in sugar, vanilla, baking soda, cinnamon, pecans and mix well with a spoon or spatula (no beater required).
- Add flour and combine all ingredients.
- Pour into a buttered loaf pan and bake for about 45 minutes on 350 degrees until a toothpick comes out clean.
One Comment
Anonymous
Looks delicious!