Winter holiday has come and gone, and now I'm back in the Good Old Land of Wahoo-Wah. Sorority rush started yesterday, my work at Ragged Mountain Running Shop starts today, and classes start Wednesday; with everything so hectic already I'm so blessed to have had such a wonderful month-long break full of family, friends, fun, and of course delicious food.
Below is one of the last little goodies I made before heading back to school, our family's favorite banana bread. Made in one bowl with nothing more complex than a whisk and a spoon, it's not only super easy, but super delicious. Perfect slathered with cream cheese, butter, or just plain hot out of the oven.
Even though I'm back at school, I still might try to do a few posts here and there :)
For bread3 ripe bananans
1 3/4 cup flour
1/2 cup vegetable oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips or nuts, optional
Preheat the oven to 325F and grease a loaf pan.
Mash bananas in a large bowl. Whisk in the oil, buttermilk, and vanilla extract until well combined. Add in eggs one at a time. Whisk in the sugar, followed by the flour, baking soda and salt. Finally fold in the chocolate chips or nuts, if using. Bake for 1 1/2 hours or until a toothpick comes out clean. Enjoy with a steaming cup of coffee or a refreshing glass of orange juice.