Slow Like Honey

Breakfast is probably my favorite meal of the day. I look forward to it, waking up and just noshing on some oatmeal and a banana. I normally eat the same thing every day and I love it. It changes seasonally, with toast and fruit in the summer months and oatmeal in the winter.

But the weekends are meant for indulgences, for sweet treats that make your home smell like a bakery. My go-to quick fix for a weekend morning treat is the ever popular banana bread. It seems to me that almost everyone has their own version of banana bread,which to me, is the ultimate breakfast quick bread.

t’s kind of like how eve has their own take on a recipe for chocolate chip cookies. Everyone has their go-to recipe that never fails. And, like many others, I think that I might be addicted to any kind of banana baked good. But unlike my other banana-bread-like post, there is no mistaking that this is a banana bread, not a banana cake. It’s not as sugary and has a crusty top. Well, at least that’s what I say in my defense. And to top off the bread, I threw in some chocolate chips. Why not add more sugar, right?

I won’t lie, this bread fresh out of the oven is glorious. Just look at the inside goodness. But if you wait another day, the bread is even better since the flavors become more intense and bread becomes more moist. Just love that melted moist goodness inside.Banana Bread (makes one big loaf, or 2 mini ones)
from Better Homes & Gardens

Ingredients:
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1-1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup canola oil
1/4 cup chopped walnuts or chocolate chips (optional)

Directions:
Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9×5x3-inch or two 7-1/2×3-1/2×2-inch loaf pans; set aside.

In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).

Bake for 55 to 60 minutes for 9×5x3-inch pan or 40 to 45 minutes for 7-1/2×3-1/2×2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.