Saturday Morning Banana Bread

Nothing makes a Saturday morning more complete than the smell of freshly baked goods filling your house, especially when the recipe is as easy to throw together as this one.

Some included perks of this recipe:

1. It's delicious.

2. It's literally foolproof.  (Even though it's Saturday and you are dying from a hangover)

3. It's super easy to manipulate, see below for suggestions!

4. It stays fresh on a counter for 5-7 days, so if you refrain from engulfing the entire loaf while binge-ing on Netflix in your pjs you'll be set with breakfasts for the week.

5. It's freezable: after letting the loaf cool, slice it up, place it in an airtight container, and freeze.  Microwave or toast slices when you are ready to enjoy them!  Quick tip: when I freeze baked goods I usually place parchment paper in between each piece so they don't freeze together.

6.  You don't have to wait until the weekend to make it so get baking!

Banana Bread

Ingredients

Dry

• 1 c chopped pecans or walnuts or chocolate chips
• 1 3/4 c flour (I used 1 c wheat and 3/4 white but any all-purpose flour will work)
• 1 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 2 t cinnamon
• 1/4 t nutmeg
• 1/4 t cardamom

Wet

• 3 ripe medium bananas
• 2 lg eggs, beaten
• 1/2 c sugar, I use dark brown but white also works.
• 1/2 c melted or browned butter or whole fat greek yogurt
• 1 t vanilla

Combine

1. Preheat the oven t 350 degrees and line a 9x5x3 pan with parchment paper.  Note: due to the shape of the pan you will have to crease the corners to make the paper stay put.
2. In a large mixing bowl whisk together the dry ingredients.
3. In a separate mixing bowl, peel and mash the ripe bananas, beat in the eggs, then whisk in the sugar, butter, and vanilla.
4. Gently fold the wet ingredients into the dry until fully combined and pour into pan.
5. Bake for 40-50 minutes or until a toothpick comes out clean.
6. Enjoy!