Spring is supposed to be here. 60-70 degree weather, outdoors, windows open. Nothing puts a damper in my springtime mood than snow! Indoors and looking around my kitchen, what to do? Clean? Uh… well I suppose cleaning out the fridge and pantry might count, right?

Ripe bananas = banana bread.

This is probably the simplest recipe I could find for banana bread off of the epicurious website. It’s a great basic recipe that you can doctor up with added ingredients like chocolate or peanut butter chips. I tried using wheat flour and thought it came out a little too “germy” for my taste. The rest of the family seemed to like it. It’s a good, moist recipe, but to satisfy my tastes, I think next time, I’ll try doing a 50/50 blend of wheat and regular flour rather than 100% wheat. Plus, I like my banana bread really sweet, so I’m thinking I’ll try adding more bananas than called for to see how it goes.

Dubbed as Aunt Holly’s Banana Bread. I don’t have an Aunt Holly, but I’ll gladly adopt the one who came up with this recipe! 🙂

Ingredients:

3 to 4 ripe bananas
1/4 c melted butter
1 c sugar
1 1/2 c flour
1/4 tsp salt
1 egg beaten
1 tsp baking soda

Optional:
chocolate chips
peanut butter chips
nuts of your choice

Preheat oven to 350F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and Serve.