Friday was Peyton’s last day of school. She is now officially a second grader and I couldn’t be more proud of the young girl she has become. She is beautiful, thoughtful, compassionate, artistic and brilliant! We did our typical Friday night dinner at The Roost followed by movie night which included a screening of Yogi Bear.

Saturday we got to sleep in a little longer than usual as Peyton’s art class has ended for the summer. We are looking to put her in a few art camps in July but for now she will be focused on swimming and fun at the Y and hanging out with all of her best friends. We did a lot of running around as a family on Saturday including going to two farmers markets in the morning. Peyton had her guitar lessons at noon and then we just hung back at home for the rest of the day.

Saturday evening I made a batch of my mom’s yummy Banana Nut Bread. Because I love it so much I want to make sure and share it with my friends.

Banana Nut Bread

Wet Ingredients

2 cups mashed bananas (3 to 4 ripe bananas)
1 3/4 cups sugar
1 1/2 cups cooking oil
1 cup crushed pineapple w/juice
1 1/2 teaspoon vanilla
3 large slightly beaten eggs

Dry Ingredients

3 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup finely chopped pecans or other nut

Heat the oven to 350 degrees. Start by mashing the bananas (I actually freeze my ripe bananas and save for when I have time to bake). Add remaining wet ingredients to mixture. In a separate bowl, sift together the dry ingredients. Mix the wet and dry ingredients together. Add 1 cup of finely chopped pecans and mix well. Bake the banana bread in three large load pans, sprayed with cooking spray for 35 to 40 minutes.

Sometimes I will replace the pecans with macadamia nuts and it makes an excellent flavor. I also use this recipe to make zucchini bread substituting zucchini for the bananas and leaving all of the other ingredients. I love my banana bread warm, topped with a little bit of butter – yum!!! I hope you enjoy this recipe as much as we do!

Share