Monday, March 25, 2013

Banana Bread

So many people we know watch way too much TV. We watch it too, make no mistake, but we limit our time to no more than 2 hours an evening. I still think that can be excessive, and most the time it only ends up being on an hour, after we are finished with our time together and are getting tired. When the TV is on, there is not much else that goes on. Maybe working on the computer, or playing computer games, but not much happens between us. So we started to limit our TV time. Instead we play games together, go on walks, read, and spend more time making romance. You should give it a try. 
Romantic Tip: Put a note on the remote. "Leave the TV off, Come, turn me on," It will be the start of a special evening.

Now on to today's food...
I love bananas. I always end up with 1 or 2 over ripe ones. Once they get too ripe I don't like them. Except they are perfect for banana bread! This is my favorite go-to recipe without nuts. If you are a nut lover, don't be afraid to stir them in. We like it nut-less =).

Banana Bread
Adapted from The Brown Eyed Baker

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup sugar
1/2 cup canola oil
2 eggs
1 tablespoon vanilla extract
2 ripe bananas, peeled and coarsely mashed

Prepare your loaf pan by spraying with non-stick spray.
Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, and baking powder in a medium bowl to blend. 
Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. 
Add the dry ingredients and whisk just until blended.
Pour the batter into prepared loaf pan. 
Bake the bread on the middle rack until the top is brown and a tester inserted into the center comes out with no crumbs attached, about 55 minutes. 
Transfer the bread to a rack and cool slightly. The bread may be eaten warm or cold.

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