Did you know that February 23rd (last Thursday) was National Banana Bread Day?

I didn’t either.

Since we moved, Dustin has been asking me to make some banana bread. So, once I found out about National Banana Bread Day, I knew what I had to do.

Funny thing is — I didn’t really know when I was going to make it until…I made it.  Do you ever do that?  Just…all of a sudden…you’re making something for which you happen to have all the ingredients?

It all started while I was waiting for a friend to stop by the other day at 11:00 a.m.  I had Savannah in the high chair snacking on crackers and banana and Jordan was at school.  The dishes were done and the house was as clean and orderly as could have reasonably been expected after moving in two weeks ago and having two little girls.  It was 10:48 a.m.

Then, my friend sent me a text me to let me know she was running about 15 minutes late.

That’s when it happened.  I randomly decided to make banana bread.

I quickly got my big stainless steal mixing bowl, started preheating the oven, grabbed a few measuring spoons and the short list of ingredients.

I’m not kidding: The banana bread was prepared and in the oven within 7 minutes.  Seven minutes. Man, I love quick breads!

Since I was rushed for time and in a random, completely unplanned banana bread making frenzy, I didn’t get to take photos until it was already a delicious baked loaf.  So, instead, I’ll share a photo of my new (and completely unpacked!) kitchen.

And, since the prep was so easy, I even had all the dishes done before my friend showed up. Not gonna lie: It was a proud moment.

Banana Nut Muffins

4 ripe bananas, smashed
1/3 cup melted unsalted butter, plus extra softened butter to grease loaf pan
3/4 cup sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 cups all-purpose flour
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, mix the butter into the mashed bananas.  Mix in the sugar, egg and vanilla and then add the baking soda and salt.  Add the flour and mix until just incorporated.  Fold in the chopped walnuts.

Grease a loaf/bread pan with softened butter.

Pour mixture into prepared loaf pan.  Bake 45-50 minutes until golden brown or once a knife inserted into the center comes out clean. 

Allow to cool on a rack.

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