Banana bread……doesn’t it just sound like home?!?! Coming home from school and getting a big slice of warm bread with some butter and crashing on the couch to watch some Full House or Saved by the Bell…….mmmmmm. Good times.
And besides the taste, even the smell of the bread when it’s baking is perfection!
So Levi and I have been making lots of smoothies with bananas lately, and when they got a little too ripe it seems like such a waste. That now means it’s Banana Bread Time!!! And of course we couldn’t just make any old Banana bread…we had to use some of those delicious smoothie berries!
If you are getting this super rainy weather like we are I hope this bring some warmth to your rainy days!
- 4 Bananas, very ripe and chilled
- ⅓ cup Butter, melted
- ¼ cup Sugar
- ¼ cup Brown sugar
- 1 Egg, lightly beaten
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 tsp Baking Soda
- Pinch of salt
- 1 1/2 cup All-purpose flour
- 1 cup Strawberries, cubed
- 1/2 cup Almond slivers
Preheat oven to 350.
In a medium mixing bowl mash up the bananas with a fork.
Once the bananas are creamy mix in the butter. Add the sugars, egg, vanilla and almond extracts. Once these are completely mixed then sprinkle the salt and baking soda on top. Add the flour and mix it all in. Add the strawberries and almonds. Lightly fold into batter.
Pour into a 4×8 loaf pan.
Bake for 60 minutes. Let it cool in the pan for about 5 minutes. If you want it a little more dry take it out of the pan and let it cool on a wire rack. For a super moist bread cool it in the pan.
Slice it up and enjoy!!!