Who hasn’t made Banana Nut Bread?  I can’t imagine anyone.  …but how many of us have made this just recently?  My blogging friend Pattycakes in the Kitchen just made her version last weekend just as I had.

I’m certain there are many others, I just haven’t searched the on-line galleries.

When I take my grandkids to the grocery, I fall for everything they say they want to eat.  I’ll ask “are you sure you’ll eat this?” Always the same response, “yes, Grandma, please buy it.”

Of course, they didn’t eat the bananas. So, I decided to let them ripen and make banana bread for the following weekend when they would return.

I remember when my kids were young, they would make me buy bananas only they actually intended not to eat all of them for the purpose of making banana bread.  My kids always enjoyed helping out.

Like anything they would bake, licking the bowl was part of the fun. A lot of people are afraid of raw batter when using eggs but in my 60 years of life, I never got sick and conditions for storing eggs are far superior for when I was a child.  Sure there is always a risk…but, life itself is a risk.

A simple recipe to follow.

Preheat oven to 325° F
Grease and flour bread loaf pan

Three very ripe bananas, cut up
One stick of butter, melted
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp. baking powder
1 egg
nuts (optional)
Cinnamon (optional)

Mix ingredients together. Optional, add nuts and a sprinkle of cinnamon into batter then, line bottom of pan with cinnamon and nuts. Pour batter into pan. Bake for 45-50 minutes.

This is great served just after it comes out of the oven or even room temperature.