February 5, 2012 § 3 Comments
Another winter weekend is upon us and for my family that means another road trip to Stevens Pass for skiing. Every Sunday in January and February we head up in the car for what really feels to us like a mini vacation. Since finding our ski legs, we’ve discovered a great way to cure the winter blues; escaping the gray Seattle weather for clear skies and beautiful slopes makes us so happy. Right along with fun car music, books on CDs and travel games, banana bread has become part of the ritual. During the week I actually think about making sure I’m going to have the perfect ripe bananas on hand for my Saturday baking. I will say that – in a pinch – the pumpkin bread mix from Trader Joes has been a nice substitute, but my family still goes crazy for the original. There’s nothing like delicious banana bread on the way up so early in the morning and again on the way home, tired and starving after all the hard work.
This is a great banana bread recipe. It’s simple to make and impossible to mess up. Like most of my favorite go-to baking recipes, this one comes from my friend Stephanie. She got it while visiting her newly married college friend Renee in California. Stephanie said, “She was making that stuff for her hubby EVERY morning!!” Seriously, it’s that good. Make it as soon as possible – you can thank me later!
4 ripe bananas
1 cup sugar
1 1/2 cups flour
Sprinkle of cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup olive oil
Mix together and pour in a non-greased bread pan.
Bake at 400 degrees for 10 minutes, then 300 degrees for 45 minutes or longer until done.