Banana Bread

You will hate me because this is going to make you gain unnecessary weight and make you unhealthy, but happy. So maybe you won't hate me. I do not have a photo, because I forgot to take one and a few hours later, there wasn't much to take a picture of. It is that good. My mom gave me this recipe, I'm not sure where she got it from, but she's been making it since I was little. And she gets an A+ every time.

I have to hide my fresh Bananas in a brown bag in the pantry for about a week. Less, if I find some browning one's at the grocery store. Otherwise they finish before they can properly ripen for this bread. You want it to get to the point where the peel is mostly brown/black. but not too bad that it's ready to throw out. I'm not sure if that's safe, but definitely not appetizing. I wait until it's black on the outside, and the bananas still hold their shape but are soft. You don't want pretty, yellow bananas. As they ripen, they become sweeter and more delicious.

Banana Bread

Ingredients:
2-3 ripe bananas, sliced
2 cups of all purpose flour
2 cups of brown sugar
2 eggs
1 cup olive oil, you can probably use any vegetable oil
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup of chopped walnuts

Directions:
1. preheat oven to 375 F
2. grease a loaf pan
3. Mix together dry ingredients, except walnuts
4. in another bowl mix together wet ingredients, inclusing bananas. You can mix this until the bananas get mashed, with chunks in it. But don't go as far as to make a puree.
5. mix the wet and dry ingredients. Mix until it is JUST mixed. Do not over mix.
6. fold in walnuts.
7. Pour batter in loaf pan. if you aren't going to sit around and lick the bowl, scrape of every bit. I hate how they leave so much mix in the bowl on cooking shows.
8. Bake for 45-50 minutes, or when toothpick comes out clean.

note: my oven cooked the top quickly but the inside was still mush. What I did was cover the bread in foil at this point, to prevent further browning and  possible burning. I lowered the temperature to 350 F and checked it every 10 minutes until the toothpick came out clean. If you like the center to be super soft, then you can take it out a little earlier. Next time I am going to try baking it at 350 F, since my oven seems to cook things in half the time, not allowing the inside to cook much.