Is it a breakfast item?  A dessert?  Banana bread by it’s very nature defies classification.  It finally boiled down to this.  Have you or anyone you know every looked at a menu after a big meal and said to the waiter, “Is your banana bread a large slice?  I just couldn’t eat a large slice.” 

Yea, same with us.  Banana CAKE is a totally different thing, very much a dessert.  Banana Bread is a snack you eat when it is there in front of you or you have guests.  Thus it belongs in Lunch, Salads and Snacks... we think...

Anyway,  Banana Bread is one of, if not the easiest quick bread to throw together.  It is hard to make a mistake with this very forgiving bread, and if one is made it usually still makes a tasty finished product.

It costs only pennies a slice to make at home compared to $2.50 for a slab of sahara dry “bread like product” sold at corner coffeeshops and 24 hour marts across the globe.  Take some time this week to make one yourself and get the foundation to move on to bigger things like lemon-poppy seed or zuchinni.

What Ya Need:
3/4 Cup Softened Butter
1 1/2 Cup Sugar
2 Eggs
1 tsp. Vanilla Extract
2 Medium Very Ripe Bananas
1 3/4 Cup Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Nutmeg
1/2 tsp Salt.
1 Cup Crushed Walnuts
1 Cup Chocolate Chips

What Ya Do:
Preheat oven to 350 Degrees
Using a stand mixer or hand mixer cream butter and sugar until light. 
Add Vanilla and Eggs one at a time and beat to fully incorporate
Add bananas and mix on high for 1-2 minutes until mixture is mostly smooth.  There will be some banana lumps, that’s fine.
In a separate bowl sift together Flour, Baking Powder, Soda, Nutmeg and Salt
With mixer off, add 1/3 of the dry ingredients to the banana mixture. 
Mix on low until just incorporated.  Repeat until all flour is mixed in and moist.  Do not overbeat.  You want this to be a very loose batter.  The more you run the mixer the tougher the bread will be.
Mix your Nuts (or Chocolate Chips) in by hand with a rubber spatula or wooden spoon
Pour into a greased loaf pan
Bake for 45 min to 55 minutes.  Bread will be done when the house smells like banana heaven and a toothpic or knife inserted in the center comes out clean (or with a few crumbs on it). 

Attempts should be made to allow to cool for at least 30 minutes before slathering with butter and eating.  The longest we were able to wait was about 4 minutes.

Tip: Few things are harder to eat than dry quickbreads.  To ensure you have a moist cake; watch your bread carefully the last 10 minutes and remove from the oven immediately when it is done.