Banana Bread

Banana bread always feels like a slow morning to me.

The kind where the house is still quiet, tea in hand, and a couple of overripe bananas sitting on the counter just waiting to be turned into something better. I mash them in a bowl, not too smooth just enough to leave a little texture, then stir everything together without much fuss.

It’s simple. It’s forgiving. It doesn’t ask much of you.

While it bakes, the whole kitchen fills with that warm, sweet smell that feels like home. The kids start drifting in, asking how much longer. Someone presses their face to the oven door. Life starts waking up.

And when it finally comes out, golden and soft, we never wait as long as we should. Slices cut too soon, butter melting into every corner, a little steam still rising.

It’s not fancy. It’s not perfect.

But it’s the kind of thing that brings everyone to the kitchen... and keeps them there a little while longer.

Banana Bread

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Ingredients

• 3 very ripe bananas (the browner, the better)

• ½ cup melted butter

• ¾ cup sugar (or ½ cup white + 1 cup brown sugar for extra depth)

• 2 eggs

• vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon baking soda

• salt

• 1 ¾ cups all-purpose flour

• handful of nuts (optional)

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Instructions

1. Preheat oven to 350°F. Grease a loaf pan.

2. In a large bowl, mash the bananas until mostly smooth.

3. Stir in the melted butter.

4. Add sugar, eggs, and vanilla. Mix until combined and glossy.

5. Sprinkle in the cinnamon, nutmeg, baking soda, and salt. Stir well.

6. Add the flour last and nuts if using, gently folding until just combined.
   (Don’t overmix-this keeps it soft and tender.)

7. Pour into your loaf pan.

8. Bake for 50-60 minutes, until a toothpick comes out clean.

9. Let cool slightly... or slice it warm with butter melting right into it.