I forgot how much I liked banana bread. Yummy. Usually the bananas don’t last that long to be all brown and super ripe to get mushed into some banana bread. It’s a pretty popular fruit around here, Lucas takes one with him to school for snack just about every day.

Today however, there was no banana eating. The bananas we bought over the weekend were a nice yellow on the outside, with hints of green near the top of the bunch. Looking like they were just getting ready to ripen nicely. Very deceiving on the outside!! When peeled, they were browning and extremely ripe!!!

Yesterday Brian peeled one and it had lots of brown mushiness in it. He wasn’t too happy with his. Then Lucas peels one and the same thing. So I open one up, an you guess it, brown very ripe, too ripe, banana waiting for me inside. So I got down the mixing bowl and tossed the banana into it and said, “Let’s make banana bread.” And we did. My house smelled yummy last night and we had fresh banana bread for breakfast this morning.

I’d show you how nice it turned out with a picture … but it’s all gone and I doubt you want to see my empty loaf pan. But, I will share the easy peasy recipe. Dylan did all of the work on this recipe, all I did was scrape everything into the loaf pan and pop it into the oven.

Banana Bread

3 or 4 ripe bananas, smashed
1 stick of butter
1 cup sugar (you can reduce to 3/4 cup for less sweetness)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour

Mix ingredients together, batter will be lumpy. You don’t even need to get the mixer out, you can whip it together with a spoon pretty easily. Bake at 350 degrees F for 1 hour. Super yummy served warm.

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Yucky snow and rain in your area this week? Time to pull out the car cover and protect your paint job. Although where I live you have to cover the car to protect it from pollen and mold that flies through the air …. it’s so thick you can see it in a layer of filmy goo on your car. Yuck.

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