Banana Bread Heaven

After getting that first post out of the way, I was trying to figure out what I wanted my first... real (?) post to be about.

And then I smelled banana bread.

Earlier today, I went grocery shopping and bought some fruit. When I went to put some in the fruit bowl, I noticed some over-ripe bananas. After finishing putting away groceries, I pulled out some flour and baking soda and got to work.

Here is my tried and true recipe for the best banana bread I've ever tasted. There are no nuts because, honestly, my family is nuts enough already. My grandma actually first used this recipe and she passed it down to her daughters and my mom passed it to me. I have made one small change. I use a no calorie sweetener to make it a little more diet-friendly. Also, I use my Kitchen Aid Stand mixer but a hand mixer works just as well.

• 3 very ripe bananas (I mean almost completely brown)
• 2 eggs
• 2 cups of flour
• 3/4 cup of sugar (no calorie sweetener)
• 1 teaspoon of baking soda
• 1 teaspoon of salt

Preheat your oven to 350 F. Using the batter attachment for your mixer, blend the bananas and eggs on setting 4 until they are well blended and runny. Turn the mixer down to 2 and add in flour, sugar, baking soda and salt until well blended. Grease 3 mini loaf pans and pour the batter in, filling about 2/3 of the way. Place in the oven and bake for an hour.

My favorite way to serve this bread is warm with some homemade honey butter. If you've ever been to a Texas Roadhouse, you know what this deliciousness is. So here is a bonus recipe for the best butter in the world.

• 2 sticks of room temperature butter (preferably salted)
• 1 cup of powdered sugar
• 1 cup of honey (I use clover honey but it really doesn't matter)
• 2 teaspoons of ground cinnamon (or more if you're like me and love cinnamon)

Using the whisk attachment for your mixer, whip the butter until it's fluffy. I used setting 4 for this. Then add your powdered sugar and blend well (still at 4). Throw in your honey and cinnamon (5 points if you hit the bowl from the opposite side of the kitchen! Just kidding. Don't literally throw it in. Honey isn't fun to clean up.) and turn the speed down to 2. Let it blend for about a minute then scrape the sides down and blend some more. You can leave this butter out on the counter or store it in the fridge. It's easy to spread if it's left out.

It took me forever to get this recipe right. I knew about the honey and cinnamon but the powdered sugar was what stumped me. I tried regular sugar and that was... not pleasant. Finally, when my friend and I made cornbread one day and decided to try this recipe again, she got the idea to used powdered sugar. And I was like, oh. DUH! And have been making it ever since. Sometimes I cut the recipe in half; it depends on what I'm using it for.

I already have some of this delicious butter made up so, please enjoy this post while I enjoy a nice slice of banana bread, fresh from the oven!