What to do with those pesky leftover bananas that nobody wants because of the brown spots? You know those that got pushed to the back of the fruit bowl, and now everyone is avoiding? Those make the best intense flavored banana bread.

2 Cups all-purpose flour

1 ½ teaspoons baking Powder

½ teaspoon baking soda

1 teaspoon Bff Kitchen ground cinnamon

1 teaspoon Bff Kitchen ground nutmeg

½ teaspoon salt

2 eggs beaten

1 teaspoon Vanilla extract

2 Cup mashed bananas – About 5 well past their prime bananas

¾ Cup sugar

¼ Cup dark brown sugar

½ Cup Del Oliva Butter infused Extra Virgin Olive oil (EVOO) or 1 cub melted butter

½ Cup chopped nuts if desired

Preheat oven and move the rack to the middle of the oven.

Grease bottom of a 9x5x3 inch loaf pan with your choice of butter, oil or cooking spray, set aside.

Mash enough bananas to make 2 cups.  

In a mixer, mix butter sugar, whip till fluffy, add eggs, vanilla, and banana, mix till just blended.  In a medium bowl, mix together: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Fold into wet mixture till just blended, do not worry about lumps and bumps in the mixture.  Spoon into prepared loaf pan 

Bake  for approximately 55 to 60 mins or a toothpick poked in the center comes out clean

Cool on a wire rack in the pan till cool.  I have found it best to remove the banana bread when cooled and wrap tightly in plastic wrap overnight. For variation and to put my own twist on old family recipes, I make a bread pudding or use the banana bread into french toast covered in banana fried in butter and maple syrup, wonderful for brunch served with a fresh fruit salad and sparkling mimosa’s

***You can add a cup of chocolate or cocoa chips if desired.

****I love toasted candied pecans in this recipe

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