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One of my favorite comfort foods is banana bread and this recipe is at least 50 years old. I remember my mom, grandma and great grandma making it when I was a small child. I have fond memories of the way the house smelled when it was in the oven baking. It was fantastic and very identifiable. This recipe takes me back to my youth. As the bread cooks it releases a heavenly smell, like… warm banana’s. It smells like fall, Thanksgiving and Christmas all rolled into one.

Over the years I’ve fiddled with the old banana bread recipe. I don’t use nuts anymore because my other half doesn’t like them and too many people I know have allergies; the last thing I want to do is be responsible for someone having to spend a redonkulous amount of money to replace an epipen, so I’ve learned to go with out (the reality is that I don’t miss the nuts at all). If you are a nut lover add a cup of chopped pecans to the banana bread batter prior to putting it in the oven.

I love banana’s, but don’t always eat what I purchase this is the perfect way for me to use the bananas instead of throwing them in the trash because they’ve turned all brown. Did you know that the more ripe the banana, the more sweet it is? There is nothing wrong with letting a banana turn brown. If your curious and a) either have really ripe banana’s at home now, or b) your local store is getting rid of old banana’s, buy them. It’ll take you 10-15 minutes to make this fantastic batter and another hour to cook it. You’ll be sure to please the masses with this banana breadTry this recipe – you won’t be disappointed, I promise.

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