My husband is watching our crazy boy tonight so I can actually get my blog post done. The funny thing is, as soon as Wesley holds Lucian he’s out for a nap. I could walk that child around the house for hours and he would still be wide awake. Lucian thinks I’m his personal jungle gym.
This week I made banana bread since my mom insisted on shipping her old, black bananas home with me last Sunday. This recipe was made with just brown sugar and not granulated sugar. By the sounds of my husband, it was definitely a hit. Let’s get to the delicious recipe!
Banana Banana Bread
Adapted from For the Love of Cooking
1/2 cup of butter, softened
3/4 c. of brown sugar
4 overripe bananas, mashed
1 t. vanilla
2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp fresh nutmeg, grated
Preheat the oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, beat the butter and sugar until creamy. Add the bananas, eggs, and vanilla and beat until completely combined.
In a medium bowl, sift flour, baking soda, cinnamon, salt, and nutmeg. Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan. Bake for 1 hour and let cool in the pan for ten minutes. Turn out onto a wire cooling rack.
Just to keep everyone up to date, I have lost twenty pounds. I have lost all my baby weight and then some. I have to admit my weight had gotten out of control. REALLY out of control. I set the goal of another forty pounds by my son’s birthday. Cheer me on!