Banana-Banana Bread

I found a great banana bread recipe! I call it banana-banana bread because I thought sliced bananas on top would be nice (idea came from ATK) but the original recipe comes from Elise (once again, my hero).

Before baking

The best part about saving a small batch of bananas is watching them become perfectly brown and spotty ... until they are just right for banana bread. I usually have to fight Chad off to make sure he doesn't try to freeze them "before they get too brown"! UGH! You can smell the ripeness when they are perfect.

After

This banana bread has a crusty top and a moist center, just perfectly delicious! 

Oh, the goodness!

Below is a slightly altered version of some darn good 'ol banana bread. The only thing I changed is the added walnuts and sliced banana on top. Oh, it's so good. I have to stop myself from eating the whole loaf ... and Chad even said it's the best he's EVER had!!! ;-)

Banana-Banana Bread

Adapted from Elise's blog Simply Recipes.
Makes 1 loaf

3-4 ripe bananas, smashed 

1 banana, thinly sliced, set aside

1/3 cup butter, melted

3/4 cup sugar

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups all-purpose flour

1 cup chopped walnuts

Preheat oven to 350°F. Using a wooden spoon mix butter into the bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix. Add the flour and stir until incorporated. Fold in the walnuts. Pour into a buttered 4x8 inch loaf pan. Add the sliced bananas along the long side of the pan on top of the batter. Bake for 50 minutes to 1 hour or until toothpick comes out clean. Cool on a rack and remove from pan. Slice and eat!