DIY: The BEST dang Banana Bread

1:21 PM


Today I finally put my blackened bananas to good use.  This banana bread is to DIE for.  It truly is the yummiest you will ever taste.
BEFORE
2 C flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t ground cinnamon (I am generous with the cinnamon)
1/8 t ground nutmeg
1/4 t salt
2 beaten eggs
1 1/2 C mashed bananas
1 C sugar
1/2 C cooking oil or melted butter (I use butter of coarse)

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  In another bowl combine eggs, bananas, sugar, and butter.  Add egg mixture to flour mixture.  Stir.  Spoon batter into greased pans.  Bake @ 350 for about 55-60 min.


AFTER
Enjoy!

While in the kitchen I enjoyed listening to THIS...




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Sisters Meg and Steph discovered that while living the life of poor, newlywed, college students, with fresh little babies in the middle of The Great Recession they could still have what they needed and wanted if they got to work and created things with their own hands. This mindset has saved them thousands of dollars in living expenses, and as they share their knowledge with others, the savings keeps growing.

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2 comments

  1. CindyDecember 9, 2012 at 5:37 PM

    Megan, I make a fantastic banana bread also and nev er use fresh bananas, only over ripe ones. I also use 3 tablespoons of milk and I have found that it makes the moistness of the banana bread last much longer. I also add nuts, usually walnuts to mine. This is the recipe I use.
    THE BEST BANANA-NUT BREAD
    1/2 c cooking oil 1 cup sugar
    2 eggs, beaten 3 ripe bananas, mashed
    2 c. ap flour 1 t. baking soda
    1/2 t. baking powder 1/2 t. salt
    3 T. milk 1/2 t. vanilla
    1/2 c. chopped nuts
    Beat oil & sugar together. Add eggs & banana pulp & beat well. Add sifted dry ingredients, milk, & vanilla. Mix well & stir in nuts. Pour into greased & floured loaf pan (9x5x3) Bake 350 for 1 hour.

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  2. Kristi JarmanJanuary 2, 2013 at 12:37 PM

    I've made this recipe twice in the past few weeks. It is delicious!!! I almost hope my kids don't eat the bananas so I have an excuse to make and eat more. Thanks for the recipe Megan/Stephanie!!!

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