I am a wife of 33 years, mother to 3 children - 2 daughters and a son. I am also a grandmother, as well as, mother-in-law to two of the best son-in-laws and one daughter-in law that anyone could have! I have a 12 yr old Boxer, named Champ, a 4 yr old Ragdoll cat, named Lewis, and a 2 yr. old Bolognese, named "Izzie". They are my "babies" now that my children are all grown!
I love spending time with my family, cooking, and studying God's Word. It is my desire to have a closer walk with the Lord and to be used by Him to be an encouragement to others.
1 teaspoon ground cinnamon (optional) 4 overripe bananas 1 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup pecans, finely chopped * Brown sugar
* Can substitute chocolate chips, or omit altogether.
Preheat oven to 350 degrees F and lightly grease a 9" x 5"-inch loaf pan. In a large bowl, combine the flour, baking powder, cinnamon (if desired) and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have some texture. With an electric mixer fitted with a wire whisk, beat the remaining bananas and sugar together until you have a light and fluffy cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
Mix in the dry ingredients just until blended; do not overmix.
Fold in the nuts (or chocolate chips) and the mashed bananas with a rubber spatula.
Pour the batter into prepared loaf pan. Sprinkle brown sugar across top of batter, if desired.
Tap pan on counter to get air bubbles out. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. (Don't worry if the bread has a crack down the middle of the top.) Rotate the pan periodically to ensure even browning. Cool the bread in the pan for approximately 10 minutes, and then cool completely on a wire rack before slicing.