scrumpdiddleumptious

I have many food quirks, one of them being that I HATE bananas...except in Banana Nut Crunch cereal or in banana bread. I think it's a texture thing? Anyway, I have attempted banana bread in the past and it's always been too dry or not sweet enough and I've just resolved myself to buying good ole Mrs. Benner's at Landis Bakery. All of that changed yesterday, when I needed to use up the 3 very ripe bananas left behind by my brother. Ding, ding, ding - folks, we have a winner with this one! http://www.elise.com/recipes/archives/001465banana_bread.php

I can't wait to make this for playgroup or Sunday School or neighbors or anywhere else where I want to fool people into thinking I have domestic skills. Super yummy! I was out of butter from all our holiday baking, so I used Country Crock spread, and it still didn't mess anything up. I also added about 3/4 cup of walnuts and did not reduce the amount of sugar because what is the fun in that? Enjoy!

Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.