Moving day approaches and while trying to clean out the freezer I found 6 bananas I’d thrown in there to make banana bread with later. [Tip: once bananas get a little too rip put them in the freezer and then thaw them out to use in banana bread.] My tried and true banana bread recipe is in a cookbook that’s packed so I had to resort to trying to find one on the internet. I found a recipe on Southern Living and figured that was a good referral so that’s the recipe I used.

Banana bread is super easy to throw together and since I usually have a good bit of bananas in the freezer I end up making two batches at once. One of the biggest differences I noticed between this recipe and the one I normally use is that it called for self-rising flour. Both loaves dropped in the middle – which I’ve never had happen – so I’m wondering if that was the cause. Earlier this year I tried making my own self-rising flour and had an issue with one cake so this time I used actual self-rising flour so I can at least rule out user error there. As a note, I did substitute walnuts for pecans because I prefer walnuts in my banana nut bread.

Taste-wise I felt like it could have used a little more banana and walnuts (the lack of walnuts was my fault since I didn’t have enough). Despite those two things, it was great with my coffee this morning and was a good substitute. Generally, I would take most of my baked goods to work, but since we’re all working from home these days that wasn’t an option. Thankfully a neighbor lives nearby so I walked the second loaf over to her!

Recipe Used: MyRecipes.com