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As you know, I’m supposed to be packing to go back to school on Sunday, so naturally, I’m doing everything but that. Last week, my mom made banana pudding for the neighborhood Homeowner’s Association meeting that was at our house, but she bought too many bananas, so I decided to wait until the time was ripe and make banana bread!
I usually just find a recipe that looks easy on Pinterest, but I have this new thing where I’m trying to become the Pioneer Woman and make up my own recipes, so that’s what I did! It was a pleasant surprise to discover that it turned out very well, and that it is indeed blog-worthy.
Here’s what you’ll need:
-2 cups flour
-1 tsp baking soda
-1/2 tsp salt
-1/4 cup butter or margarine (softened)
-1/2 cup brown sugar (plus a bit extra for sprinkling)
-2 large, very ripe bananas, smashed
-1/2 tsp vanilla
-1 cup chopped pecans, if desired.
Here’s what you do!
First, in a medium-sized bowl, mix together the flour, baking soda, and salt.
Next, in a large bowl, cream the butter, sugar, and vanilla until combined. Then, mix in the eggs and bananas.
After that, gradually add the dry ingredients to the banana mixture until well combined. Then, if you’re adding pecans, stir them on in! You could also add chocolate chips if you like!
If you really want to take this banana bread to the next level (you do), sprinkle a bit of brown sugar on the bottom of a greased loaf pan, like this:
The sugar will caramelize and make things extra delicious!
Pour the batter into the loaf pan, spreading with a spatula to make sure it’s evenly distributed. Then, if you want to really, REALLY take it to the next level (you do, promise), sprinkle a bit more brown sugar over the top, like this:
Bake at 325 for 30-45 minutes, or until brown on top and baked all the way through!
So delicious! I plan on having this for breakfast every day until I go back to school! Or until it’s gone, whichever comes first.
If you give this a try, let me know how it turns out!
That’s all for meow!