BANANA BREAD

I don't really like to eat bananas unless they are very barely ripe. The moment they start freckling, they get really squishy and fragrant and alcoholly, and frankly, I think it's gross. However, just because I don't like to eat them really ripe, doesn't mean I don't like to use them in other things. Banana's are best in recipes when they're really ripe (banana pancakes, cookies, bread, cake). They mash easily, and their sugar content is higher (ie: sweeter). Perfect for baking. 

I love easy recipes (if you don't remember, just look at my easy dinner ideas). I just made this banana bread, and Conrad and I didn't even let it cool for 1 minute before we started burning our mouths devouring the loaf. One note: don't even think about using unripe bananas. They should be mostly brown or black on the skin, and really easily squished. 

2-4 overripe bananas 
1/3 cup butter
3/4 cup- 1 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour

Preheat your oven to 350º. In a large, microwave safe bowl, melt butter. Mash up bananas in the same bowl with a fork, then mix. Add the sugar, egg, vanilla, baking soda and salt and mix together. Add the flour and stir until smooth. Pour the batter into a greased loaf pan, and bake for 55 min. Try to let cool for at least 15 minutes before you shove the whole loaf in your mouth.

Smear with butter or cream cheese for a delicious, fast breakfast. Bagels begone!