Homemade Banana Nut Bread 
Nothing says home like a warm piece of Banana Nut Bread on a cool fall morning with a hot cup of coffee or a hot summer night with a cold glass of milk.
Bananas are one of my favorite fruits and I simply love cake, who doesn’t ? and the combination is a win win for me. This is one of my favorite recipes and one of the easiest to make.
If you’re like me I always buy bananas and sometimes they get eaten and sometimes they don’t, right? Nowadays fruit doesn’t last as long as it did 10 years ago, for instance you buy a green banana from the store today and two days later it’s over ripened. Come on, you know what I’m talking about lol. Well I would just throw those brown spotted things away because I thought they were no good.
Then I saw my husband eating one one day and I asked if it was good and he said “yes, that’s when it’s the sweetest”. So one day after doing a little research on bananas I said he was right and stopped throwing these bananas away and that’s how I started making Banana Nut Bread.
Banana Nut Bread
3 ripened bananas
1 ¼ cup sugar
2 eggs
½ cup butter ( 1 stick)
¼ cup milk or almond milk (I perfer)
1 tsp vanilla extract
2 cups flour
½ tsp baking soda
½ tsp salt
½ cup chopped pecans
First using a large mixing bowl add your sugar and eggs making sure eggs are room tempature and butter should be soften. Mix these ingredients until creamy. Next add into mixture 3 ripened bananas, you can smush before hand but it they are ripen they will mix easily with the mixer then add vanilla extract and mix well. In another large bowl add your dry ingredients. Mix flour,don’t forget to sift then add salt and baking soda and mix well. Take the large bowl with all your wet ingredients and add, by alternating, your dry indredients and milk until all ingredents are mixed completely. Lastly you will add your chopped nuts, I perfer pecans but you can also use almonds or walnuts. Add mixture to your loaf pans using 8 x 4 pans, it will yeild 2 pans. Spray and or spray and flour pans before adding mixture. If you perfer muffins this mixture will yeild about 20 muffins. Bake at 350 degrees F for about 25-30 minutes for loaves and 10-15 minutes for muffins. Do the toothpick test by sticking it into the top of the loaf and if dry it comes out dry it’s done. Let the loaves cool for several minutes, take out of the pan and place on a plate, slice and enjoy.
As I stated before this recipe is simple and easy the cake comes out so moist and delicious everytime.
Just take a look at the pictures. 
So next time you have some over ripened, brown spotted bananas don’t throw them away make some delicious Banana Nut Bread you won’t regret it.