Tis the Season for Baking!
Banana bread, pumpkin bread, zucchini bread, cranberry bread… Oh my!! I love this time of year! There is a chill in the air… ah, who am I kidding, it’s Florida, occasionally the humidity drops and for those two glorious days we enjoy Fall! Time to grab a cup of Starbucks coffee and a slice of homemade bread!
These are definitely the days where I take a break from making my ever popular kids belts and get to mixin’ in the kitchen! In my opinion, there’s not a much better smell than fresh baked bread. The results are not too bad either, eating the fresh baked bread! This recipe for banana bread was passed on to me from a friends mother and I have to say, not only is it easy to put together, but it also tastes amazing! There is an optional ingredient, Pecans. If you don’t like those, you can add chocolate chips or peanut butter chips. Both are equally delish!
1 3/4 Cups All Purpose Flour
1 tsp Cinnamon1 tsp Salt
1 tsp Baking Soda
1/2 Cup Canola Oil
1 Cup Sugar
4 Very Ripe Bananas
Optional – 3/4 Cup Chopped Pecans
Preheat oven to 350. Cream eggs and sugar together until light and fluffy then slowly mix in the oil and mashed bananas. In another bowl mix the flour, cinnamon and baking soda together. Slowly combine the dry and wet ingredients until thoroughly mixed. Stir in pecans.
For mini loaves bake 30 minutes, for one large loaf bake about 50 to 60 minutes or until a toothpick comes out clean when inserted in the middle. Finish it off with a hot cup of coffee or a cold glass of milk and you have a great evening snack!
Now that I have shared that with you, I’m going to go pull mine out of the oven and indulge!
Oh banana-y goodness, how I have missed you. I’m so glad that this time of year is back so that people don’t judge me for baking in the 100 degree Florida summer!