Banamana Bread

I had never been a fan of banana bread, or as my daughter called it "banamana" bread (and even though she now pronounces the word correctly, I still cling to the toddler version. It's just too cute. I've never been one of those parents that makes my kids say everything the right way. I figure if she is still saying "macken-woney" for macaroni, "chicken way" for Chick-Fil-A, and "finner-tails" for finger nails when she's heading to high school, I have a problem, but my 2-year-old, nope, I actually encourage mispronunciation so that I can make them say it over and over again). 

Ok, where was I? Oh yes. Never loved banamana bread. That is until my sister-in-law, Kimberly, made some of THE MOST DELICIOUS BANANA BREAD EVER. 

It was so moist and had the best sugary top. Yummy. So, now I make banana bread all the time. The recipe is quick and easy, and I always have ripe bananas on hand, because we always forget to eat them. I usually make some to eat right away, and then freeze a couple of loaves to save for a quick treat later. 

First, I mash the bananas. Then, I ask my husband to stop taking pictures, so he can mash them for me. I am the weaker vessel after all. One tip that Kim gave me was to use slightly firmer bananas; she said that when she used bananas that were really soft, the bread wasn't as good.

Then I set aside my excellently mashed bananas, and mix my butter, sugar, and eggs.

Thanks again, Jason and Jenifer; this has been one of the best gifts ever!

Add the flour, baking soda, and salt.

Once mixed, add the bananas.

I doubled my recipe because I am going to give a few loaves away to some very gracious friends who helped my husband with a major leak in our front yard ("anyone who digs deserves banana bread" has always been my philosophy), so I had 8 mini loaves in my batch. A normal size batch would give you 2 larger loaves or 4 mini, but I recommend using mini, because it bakes more evenly and puffs up more.

Sprinkle liberally with cinnamon and sugar. 

I baked mine at 350 degrees for 27 minutes.

Mmmm. Banamana bread...