Article Missy Will

One of the smells that remind me of my home is my Aunt Dru’s banana bread. I make this when I want to bring back memories of my childhood, and I am sure it will for you as well.

• 1/2 cup butter or a little more
• 1 cup sugar
• 2 eggs, beaten
• 3 bananas finely crushed (for a bit more moist and delicious, try 4 bananas)
• 1 1⁄2 cups flour (you can use gluten-free; almond and coconut flour work well)
• 1 teaspoon baking soda
• 1/2 teaspoon salt, kosher
• 1/2 teaspoon vanilla (I use the paste)
• 2/3 cup walnuts, chopped (optional)

DIRECTIONS

1. Cream together butter and sugar.
2. Add eggs and crushed bananas.
3. Combine well.
4. Sift together flour, baking soda and salt. Add to creamed mixture. Add vanilla and walnuts.
5. Mix until combined. Do not overmix.
6. Pour into greased and floured loaf pan.
7. Bake at 350 degrees for 60 minutes.
8. Keeps well refrigerated, but it will not last long.