As I sit here writing this post, I'm wondering where the month of March has gone. Heck, for that matter, we might as well find January and February too! I just can't seem to wrap my head around the fact that we have a little over a week until April is here. 😞
I'll be honest, I much prefer spring and summer anyways. Maybe spacing out on most of the winter season was a good thing. I dunno?
Although the last few months seem to be a blur, it seems like it all runs together and I can't remember much, there's one thing I can always count on ... my family requesting this Banana Bread! I've probably made it a million and one times over the past twenty or so years.
With a family of 6 still at home, you can imagine how many bananas we go through in a week! I always buy lots of bananas on our grocery trips and inevitably, I always seem to have a few bananas that need to be used up at the end of the week.
I'm almost thinking my kids leave exactly 3 bananas on purpose just so they'll get this awesome banana bread. 😏 Coincidence? I'm onto them ..... Weekly, like clockwork, they ask when we'll be making this Banana Bread!
Of course, one of our favorite ways to use overripe bananas is in this quick, easy, and delicious one-bowl banana bread recipe! For this recipe, you will want to use bananas that have plenty of brown spots on them - they truly make the most perfect and flavorful banana bread!
You will need a 9x5-inch loaf pan for this recipe. We like to add cinnamon and nutmeg to the batter, but feel free to leave them out if you prefer more of a traditional banana bread recipe. Sometimes, we add nuts and other times, we add raisins, chocolate chips - or just leave it plain!
Don't forget to pin it!