The warm fire and the cozy sweater that my nanny got me for Christmas was all that I needed this morning to make a fresh loaf of banana bread Goodness, do I live for baking. The combination of measuring ingredients out as a chemist would in a lab alongside the musical stylings of AWOLnation just gets me worked up. And not to mention greasing my favorite bread pan...the one that I bought ten years ago when I began baking.
This banana bread follows a standard recipe that I created years ago for cranberry walnut bread. That is the beauty of the recipe. It interchanges without fail and can be a staple for any design that you create (hello, zucchini bread, carrot bread, and even lemon poppyseed lavender bread). My suggestion for this bread is to watch the oven carefully to avoid burning the bottom of the delectable bread.
Because this recipe is sooo easy to make, try doing a double batch. You can freeze one loaf wrapped in plastic wrap and then store in a freezer bag. Always, always let the bread the bread cool all of the way before storing.
This bread, if not eaten, will last one week on the counter stored in a sealed container.