banana bread.

have you noticed the trend in banana bread lately? i feel like it's everywhere! with the inspiration of 3 pretty ripe bananas on the table, i had to do something. i could not allow them to turn into the brown mush they are destined to become...and yes, the feeling to make something came from the crazy urge to not let them die that way. i am not an every week buyer of the banana because of the expensive flight they have to take to make it to my glendale whole foods... some weeks are more popular for a banana snack then others in our house. i tend to buy them more often in the hotter months because of smoothies and fun, cold things like that...

what's great about banana bread is.... you can put all sorts of things in it and make it your own, it's always a fan of the hot tea and it lasts for a week or so in a sealed something. i love having a sweet like this in the house so when a friend comes over you can share some yum with her because you just happen to have some to share.

banana bread (somewhat taken from smitten kitchen)*

3 to 4 ripe bananas, smashed

1/3 cup melted salted butter

3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cup of flour

add any chips, nuts etc...

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

*there is a slight possibility i went nuts (& chips) with the extra add ins... not sure if i loved all of it together.. just plain is also quite divine*

see you in the kitchenxxxx