Banana Bread!

It always seems that when I buy a bunch of bananas, fully intending to make smoothies or somesuch else, I end up forgetting about them until they're all black-spotty and gross. Well, the #1 use for over-ripe bananas is (or should be) banana bread! I originally planned to use my mother's tried-and-true recipe, but found that it used 1/2 cup oil! Yeesh...not in tune with my healthy eating habits at all. So I went in search of an alternative and found the Banana Banana Bread recipe on AllRecipes.com. The only changes I made were to use half whole wheat flour and half regular flour and I didin't measure out my banana, just used the three that I had. Next time I might try tossing in some Raven's Mulling Spices for a little extra kick.

Banana Bread

1 C All-Purpose Flour
1 C Whole Wheat Flour
1 teaspoon baking soda
1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

3 mashed overripe bananas

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

The bottom looks a bit ragged because one corner stuck to the pan when I turned it out. Ah well...you know I just *had* to take care of that...can't let it go to waste. ;) It was perfect! Even Vanessa declared it to be "sooo awesome!".