Just when I think I am ahead & I have given myself some breathing room- things come up that take me away from blogging & photography. Then I am thankful that I was able to at least have things planned out so it makes it so much easier & streamlined when I only have a few minutes to spare. Seems life isn’t slowing down but every time I feel like I might catch up- it kicks into another gear.
So whenever I can find things that are super easy – especially in the way of meals- I am all over it. My mom gave me this recipe a long while back & it is certainly a staple in this house. Every week we inevitably have a handful of bananas that ripen too quickly & so it seems that I am always pulling this recipe out & whipping up a pan or two. I love it because it takes less than 10 minutes to get all the ingredients from the counter to the oven & before I know it- the whole house smells so good.
Easy Banana Bread
1 1/4 cup all purpose flour
1 cup granulated sugar
1/2 cup vegetable or canola oil
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3 very ripe bananas
1/2 cup walnuts or pecans (optional)
Pre-heat oven to 350 degrees. Combine all ingredients into large mixing bowl & beat well on med-high for approximately 30-45 seconds, or until it has the consistency of cake batter. Pour into greased 13×9 glass baking dish. Bake for 30-35 minutes or until deep golden brown & springy when you push slightly on top. Let cool or serve warm. My hubs likes to eat his hot & with either melted butter or a dollop of whip cream on top. I eat mine plain & at room temperature. It’s super easy, gives me something to do with the bananas that go bad so quickly in our warm climate & breaks up the routine of cereal every morning for breakfast. This recipe doubles well & is perfect for when I know we are in for a long weekend- 2 pans might last all the way through.