3000 miles 'til dinner.

I love the texture of this banana bread and it turns out perfectly every time. This delicious creation was sent to me by my niece Ashley, thus the name. It is so simple; you’ll find yourself buying the darkest bananas at the market so you can make it often.

Prep time: 20 minutes

Baking time: approx. 60 minutes

Oven temp:  350 degrees (middle rack)

Loaves:  2 (9-1/2’ x 5-1/2”)

♥PANTRY, FRIDGE, MARKET♥♥

1 cube (1/2 C.) unsalted butter, very soft or melted

2 C. granulated sugar

4 large eggs

1 C.  half ’ half  

2 C. very ripe mashed bananas (approx. 5 medium bananas)

1 tsp. pure vanilla extract

4 C. unbleached flour

2 1/2 t. baking soda

3/4 t. sea salt

2 C. walnut pieces

Prep - food processor

In processor, puree bananas until they are smooth. Pour into large mixing bowl.In processor, blend butter and sugar for 3 minutes or longer. Add eggs and vanilla. Blend a few minutes longer then pour into bowl with bananas. Stir in cream and walnuts.

Add: flour, soda and salt. Mix until all the flour is incorporated.

Bake - 350 degrees

Pour into oiled bread pans, filling each no more than 2/3 full. If you use a different size pan(s), this is the important part to remember. 

Test doneness

Loaf is done when it feels firm in the center and when a toothpick inserted in the center, comes out “clean” (no sticky batter clinging to it)

When ready, remove from oven, let sit for 20 minutes, then pop out to finish cooling.

♥♥MILS WAYS TO “just wing it”.♥♥           consider substituting

*add:  1/2 t. ground cinnamon + any or all: 1/2 t.  allspice, nutmeg,  clove

*sub: milk, sour cream, yogurt, buttermilk or combo

*sub: pecans, toasted hazelnut pieces, combo, fewer nuts or no nuts 

*sub: applesauce for part of the bananas

♥ Helpful Hints♥

*when you have bananas that get too ripe, freeze them —- either puree and freeze   or simply freeze whole in their peels

*the riper the bananas, the better the banana bread and  :)

*make the entire recipe and freeze the extra loaf

(MIL post)