Banana Bread

kathrynrahz's avatar January 23, 2019 0 Comments

img_6947My kids played me again this week.

I’m onto them now though.

They have been getting a loaf of fresh-baked banana bread once a week.  It started because my two growing barbarians boys would eat one bunch of bananas in a day and a half.  So I assumed that they are a) going through a growth spurt , b)  just hungry and c) that one bunch of bananas is not enough.

So I bought two bunches of bananas the next time I went shopping. And they ate all but three.  So I made a loaf of banana bread. So I went back down to one bunch. And they were gone immediately. So I bought two bunches, and then had to make banana bread again.

I have been getting played completely and I AM HERE FOR IT.  I usually make it right around 230PM so that it comes out of the oven right as their bus is dropping them off.  They have me wrapped around their fingers and I’m not even mad about it.  Ain’t no hood like motherhood.

I am however, considering charging them $12, which is the current going rate for  all of the walnuts I’ve purchased for banana bread production.

Ingredients:

3 super ripe bananas that your kids didn’t eat

1 stick butter, melted

1 tsp. vanilla extract

1/3 cup buttermilk

3 eggs

1 cup sugar

2 cups all-purpose flour

1 tsp. kosher salt

1/2 tsp. baking soda

1/4 tsp. cardamom

2 tsp. baking powder

1/2 tsp. cinnamon

1 cup walnuts, chopped

Directions:

  1. Preheat your oven to 375. Spray a loaf pan with spray, or lightly grease it with melted oil or butter. I also line mine with a strip of parchment, to make it even easier to remove it from the pan.
  2. In a mixing bowl, smash your three ripe bananas. Then add all of the liquid ingredients and mix well.
  3. Put all of the dry ingredients into a bowl, and whisk to combine them. Add the dry ingredients to the bowl with all of the wet ingredients. Right before it is all combined, stir in the walnuts.
  4. Pour the batter into the prepared pan. Bake for about 1 hour, or until a knife inserted into the middle of the loaf comes out clean. I usually let mine cool for about 10 minutes, and then I take it out of the pan to continue cooling, so that it is ready to eat sooner.   WE ARE HUNGRY PEOPLE I’M JUST SAYING.

Enjoy! XO

Kathryn

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