Very A-Peeling Banana Bread. You'll Loaf It!

I'm feeling a bit nostalgic today while mashing up some old bananas. Anytime I have old bananas I get nostalgic. You might be thinking, well, that's weird but I remember coming out of my room and being beckoned by the smell of banana bread. The smell would be wafting into my room and calling my name. Have you ever had that happen? I can't be the only one.

Moral of the short story: old bananas hold a special place in my heart. 

The recipe that I am sharing with you is extremely special to me since it's been passed down from my grandmother. My grandmother is such a special lady. Not only is she beautiful but she has a heart of gold. Grandmother used to bake mini loaves of bread and pass them out to newcomers at church. She holds a special place in both mine and Jonathan's hearts! 

Jonathan loves my Grandmother (and my mom) as if they were his own and it makes my heart so full seeing them together. I couldn't ask for more in this life! Speaking of Jonathan, it's really a good thing that he likes to eat because otherwise, I'm not sure what I would do with all of this blog food! Instead of a long blog post, I decided to keep today's simple. I decided to simply post the ingredients instead of going through my step by step process. 

One thing I do need to mention about the recipe.... be mindful of the time left in the oven! It might be different for you but I had to leave my bread in for 75 minutes before I got a clean toothpick! 

Have fun and enjoy! 

Banana Bread

1 egg

1/2 c. vegetable oil

2 tsp. vanilla extract

1 c. sugar

1 c. ripe mashed bananas

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. buttermilk

grated zest of 1 lemon (optional)

1/2 c. chopped pecans (not optional in the south! ;))

1. Preheat oven to 350*

2. Combine egg, oil, and vanilla and once combined, add sugar, banana, and cinnamon. 

3. Sift together remaining dry ingredients

4. Add dry ingredients to wet ingredients and mix until smooth.

5. Mix in lemon zest and milk with the bread mixture.

6. Add in chopped pecans (or save them for the top).

7. Bake in a loaf pan for about 60 minutes or until done.