We have a unique situation for breakfast around here. David leaves for work before 7 am, so he just takes his breakfast with him. His breakfast of choice is banana bread. Here are some ways I make this work:
* When I have ripe bananas, mash them and keep them in the freezer until I'm ready to make bread.
* Put the sliced loaf of banana bread in the freezer over the weekend so it stays nice and fresh for breakfasts the next week.
* Make two loaves at a time - I really only have to bake breads about twice a month.
Here's the recipe I've always made - my Mom's recipe:
3 1/2 c. flour
1 1/3 c. sugar
2/3 c. oil
4 tsp. baking powder
1/2 tsp. baking soda
2 c. mashed banana
walnuts or pecans, if desired
I dump all the ingredients in my Kitchen Aid and mix it together, adding the nuts last. Divide batter into two loaf pans prepared with cooking spray.
Bake about 55 minutes at 350.