What is autumn without baking? And what is a blog without an autumn recipe or two? I’m not sure. I’ve always teetered on the side that doesn’t share recipes of her own. Simply because I don’t usually follow any. But recently, in an effort to include River in activities that keep her and I enthused past the early evening that sneaks up; we’ve been creating often. And with that, making this blog more official according to certain measurements.
Last weekend called for a try at banana bread. Recently, both River and I have been frequently requesting a slice at our local cafe. And then, as if we were ever in need, received a few homemade banana cupcakes from a neighbor. As it turns out, banana bread is just one of those things that’s hard to do wrong. And given my heavy hand for seasoning and obnoxious love for a little of this and a little of that, the recipe is fail-proof for those of you that may be similar to me.
-3 Ripe Bananas. (You want them to be brown on the outside, which makes them brown, softer, and sweeter on the inside)
-1/3 Cup of melted butter
-1 Teaspoon of baking soda
-3/4 cup of sugar. (I added a 1/2 cup to make it a little sweeter)
-1 teaspoon of vanilla extract
-1 large egg
-1 1/2 cup of all purpose flour
Preheat the oven 350 degrees and oil your pan. Then mix smash your bananas with a fork (this was a great activity for River and Oak!).
Once bananas are mashed, stir in your melted butter. Then mix in your (beaten egg), baking soda, salt, flour, and lastly your vanilla extract. Do not over mix your batter. You want it chunky and very moist.
Pour your batter into your loaf pan and bake for 50 mins-1 hour.
Now enjoy! If you have some cream cheese frosting and fresh fruit, this will make for the perfect autumn desert. By itself, wrapped in paper, makes for the perfect snack and gift.
(Original recipe adapted from here.)