My husband really likes Banana Bread, and so around this house it’s made quite often.  I always like to confuse things by constantly trying new and different recipes.  This banana bread is a recipe from the new Lion House Bakery Cookbook.  The photos in this book are enough to encourage you to “Get Off Your Butt and BAKE!”  You really don’t have to add a bow, for the bread to look or taste delicious….it will all on it’s own.  I’m still trying to learn my Nikon D-90 manual mode, and I need any help I can get, to make the picture a little bit better. This bread recipe is a keeper, since my hubbie ate both loaves in a matter of days.  I always put big chunks of walnuts in our bread, but you could leave them out.  If I was evil, I would throw in some Chocolate chips, however….I’d be eating the Bread entirely by myself if I did. 

 FYI:  I picked up a copy of the Pioneer Woman Cookbook, and it’s fabulous.  I’m looking forward to trying each and every recipe in the book!

6 large or 8 medium bananas, very ripe
4 eggs
2 cups granulated sugar
3/4 cup vegetable oil
4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons salt
2 teaspoons baking powder
1 cup chopped walnuts (opt)
Grease and flour two 8×4 inch loaf pans and set aside.  Preheat the oven to 325 degrees.
Peel bananas and place in a large mixing bowl; mash bananas well.  Add eggs, sugar, and oil and mix until well blended.  In a separate bowl, mix flour, baking soda, salt, and baking powder.  Add to banana mixture.  Mix until blended.  Add the nuts if desired and mix briefly.  Do not overmix.  Pour into prepared pans. 
Bake 45 to 50 minutes, or until wooden toothpick inserted in center comes out clean. Turn loaves out onto wire racks to cool.  Makes 2 large loaves or 3 small. 
(I needed to cover mine with foil during the last part of cooking time, so that the center was done, and they didn’t get too brown.)
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