Yesterday, I shared with you my recipe for a quick, late night dinner. Simple, no fuss, minimal work but undeniably delicious.
Today, I thought I’d follow that up with a go-to breakfast recipe for those mornings when you find yourself rushing out the door with your shoes dangling from one hand and a mascara wand in the other with your stomach practically screaming at you to slow down and feed it.
This is by far the best banana bread recipe I’ve ever tried. My mom passed it on to me years ago and, although I’ve tried others, none have come out as perfect as this.
Make it Sunday night, wrap it in foil and grab a slice on your way out the door throughout the week.
- 1/2 tsp slat
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 3 overripe bananas (if you don’t have ripe bananas, use 4)
Sift together your salt, baking powder, flour and baking soda in a medium sized bowl then set aside.
Combine your sugar and butter and begin mixing.
While that smooths out, cut your bananas in coins and then half lengthwise.
Add your eggs one at a time to your butter/sugar mixture.
Then slowly add your bananas.
When most of the banana pieces have disappeared, start adding the dry ingredients slowly.
If you wanted something to give you an extra good morning kick (*ahem* chocolate chips), add them now.
Pour your mixture in a greased loaf pan and bake at 350 degrees for 50 – 60 minutes.
Make sure you only fill half the pan with batter – if you have extra, create a second, smaller loaf.
Trust me, if you fill the entire pan up, the batter will rise and fall over the edges and cleaning an oven is one of the biggest pains in the butt you will ever encounter.
Pop it in the oven, sit back and wait.
Be warned, your house will start smelling of banana and Heaven which may bring forward some curious furballs.
It’s like Cinderella when she cooks and animals flock to her but without the fear of rabies . . . or the general mess that accompanies wild animals.
When your bread is done, pull it out of the oven and let it cool.
The crust is perfectly crispy and rustic minus the burnt taste.
The inside on the other hand is soft, fluffy and practically melts in your mouth.
Eat your slice plain . . .
Or add a topping . . . or two.
I’ll either do a smidge of butter or a whole lot of peanut butter (it’s like eating a banana with peanut butter but oh-so much better).
The best part?
You don’t have to worry about whipping up breakfast in the morning so you can get an extra few minutes of sleep.
The best breakfast banana bread and a few extra minutes of sleep?
The only thing that could make a morning better is coffee in an IV.