I love fall. Partly because I love to bake and it’s hot here in the summer. In the fall and winter, I can bake to my heart’s content and heating the house is a good thing!
This is one of my favorite recipes because I took a basic banana bread recipe and fiddled with it over the years until it I made it mine. My husband told me I should enter it in contests. My kids get as excited about banana bread as they do cookies and cake. Best part? It’s easy.
SHAWNA’S BANANA BREAD
4 OVER RIPE BANANAS
4 TABLE SPOONS SOFTENED BUTTER
1 CUP SUGAR
1 1/2 CUP FLOUR
1 TEASPOON SALT
1TEASPOON BAKING SODA
POUR INTO LOAF PAN BAKE AT 325′ UNTIL DONE. ABOUT AN HOUR.
Another thing I like about this recipe is it’s versatile. Although it’s good alone, sometimes, for a special treat, I sprinkle chocolate chips on the top before baking. I’ve even baked this in an 8 X 8 pan, sprinkled instant oatmeal and/or chocolate chips over the top and served it as snack cake. Kids ate it up!
My favorite way to make this is to sprinkle a pouch of instant oatmeal over the top before baking. The best, in my opinion, is maple and brown sugar but experiment—don’t use the apples and cinnamon though, the apples don’t cook in the oven. Chewy.
If you want to get fancy, pour half of the batter in the loaf pan, sprinkle your chosen topping and then add the rest of the mixture, bake as directed.
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