Good evening lovelies!
So we are FINALLY home. Last night my husband was white-knuckling the steering wheel through the ice rink we call a highway for about 2 hours. I've never been more thankful to be married to a drive-track-trained policeman! Thank the Lord we got home safe.
After 24 hours of travel, I am completely exhausted. I swear I spent half the day just mindlessly walking around my kitchen trying to clean and put things away.
But despite being tired, I HAD to jump on here to give you all the recipe of the week! Cooking and sharing food is an integral part of life, and an even more integral part to generous femininity!
I hope you enjoy cooking as much as me, but if you're just beginning, this recipe is EXTREMELY easy to start with, and will no doubt impress your boyfriend, husband, or guests!
It's one of my favorites: banana bread.
My mom would make banana bread at least once a month growing up, and there is almost no other recipe that is as comforting to me as the smell of warm banana bread (especially on a Saturday morning.)
I make this recipe for hosting Bible study, when friends come for brunch, or when I just need to use up the last of the mushy bananas and I don't feel like eating a smoothie!
I like this recipe because it's really easy to substitute ingredients because of the moisture from the bananas. I've been able to substitute the sugar for honey, and the butter for coconut oil before. It turns it into a different texture of banana bread, but still yummy!
However you cook it, I hope you enjoy.
The Best Banana Bread!
Ingredients
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
2 mashed overripe bananas
2 teaspoon vanilla
Directions
Preheat your oven to 350 degrees and lightly grease a 9x5 inch loaf pan.
In the meantime, combine the flour, salt, and baking soda in a large bowl. Cream together the butter, brown sugar, vanilla, eggs, and bananas in a separate bowl. Combine the contents of both bowls and stir lightly together.
Take the mixed batter and pour it into the loaf pan, making sure it is even. Bake for one hour, or until cooled all the way through. You can test this by inserting a tooth pick and seeing if batter comes out.
Let it cool for 10 minutes then turn it out onto a wire rack. Enjoy!