We have banana bread

Eleven breads done, eight more in the oven.  That ought to keep Wally happy for a little while.  I like using the small pans because the bread stays fresher.

Petunia very much enjoyed the banana peels and egg shells!

Here’s the recipe:

Preheat oven to 350 degrees.

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup walnut pieces

2 large ripe bananas

1 cup sugar

3 large eggs

1 stick unsalted butter at room temperature and quartered

1/2 cup buttermilk

2 tsp vanilla extract

Combine the dry ingredients except sugar.  In a food processor, combine bananas, sugar, eggs, butter, milk and vanilla extract.  Mix all ingredients together.  Pour batter until a buttered and floured 7 cup loaf pan.  Bake for 60 minutes or until knife inserted in the center comes out clean.

See, there’s a picture!  It’s wonderfully sunny day so as soon as the remaining eight breads are done, I’ll go out and take some photos.

Until later …