Our Favorite No-Nut Banana Bread

Last week I mentioned that I had been doing some freezer cooking to prepare for baby. Most of this has been dinners, but then I realized I needed to start freezing some breakfast/snack items too. We had some ripe bananas sitting on the counter, so I decided to whip up a loaf of our favorite banana bread. 


This banana bread recipe would probably be considered a "classic" one...there's not a lot of extra things going on, which I love, and we always omit the nuts to make it even more simple (although I'm sure you could add them if that's your thing). 

Banana Bread - Better Homes and Gardens Special Edition Cookbook, p. 119

• 2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/4 tsp. salt
• 2 eggs, beaten
• 1 1/2 c. mashed bananas (about 5 medium)
• 1 c. sugar
• 1/2 c. cooking oil or melted butter
• (note: if you want to add nuts, the recipe suggests 1/4 c. chopped walnuts)

1. Grease the bottom of a 9x5x3-inch pan; set aside. 
2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 tsp. salt. Make a well in the center of the mixture and set aside.
3. In a medium bow, combine eggs, bananas, sugar and oil. Add this wet mixture to your dry mixture and sit until just moistened. (at this point, you would fold in your nuts if you were adding them)
4. Bake in a 350-degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before wrapping and storing.