{Banana Bread for Breakfast}

I was just about to hop in my bed last night, and I was going through my nightly routine of locking the doors, setting the alarms, turning off the lights, etc.  As I walked into our kitchen to turn off the lights, I noticed that my bananas--once a beautiful bright yellow--were just about on their last leg and probably wouldn't survive another night uneaten and untouched.

{Before}

Since I hate wasting anything {especially food}, I decided to whip up some quick loaves of banana bread that made for a delicious breakfast this morning in the Beverly Household.

Bananas saved and Beverly's fed...Success!!

{After}

It's so simple and super scrumptious {it's even more tasty toasted with warm butter}!

Try it out for your fam...

BANANA BREAD

1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda

Makes two loaves of banana bread.

1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.

2. Whisk together the dry ingredients.

3. Add to the bread mixture and mix until just combined. Pour into two greased 9x5 inch loaf pans.

4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.

ENJOY!

xoxo,

Katherine