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Banana Nut Bread

Today is the day I pick up my Bountiful Basket for the week. It's also the day that I throw together a bunch of ingredients (I like to call them recipes) so I can use them up before they a) go bad or b) get replaced with new foods. 

Even after making a few batches of my BanCranBerry Muffins, I still feel overrun by bananas. So I'm making more banana bread. Originally, I had planned to give this loaf away to some friends of mine and co-workers but it's so delicious that I simply can't. They've got the next loaf.

I recommend mixing all ingredients with a wooden spoon. I feel like hand mixers tend to make my breads and muffins gummy. If you'd like to make this recipe as muffins, just bake for a shorter time, like 18-22 minutes.

2 large very ripe bananas
1/4 cup of leftover PearSauce (or applesauce)
1/4 cup vegetable oil
1/2 cup sugar
2 tablespoons molasses
2 cups flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup chopped walnuts (optional) *I used some leftover spiced, bourbon glazed walnuts ChefMom gave me after a catering she did.

  1. Preheat to 350 and lightly grease your bread (or muffin) pan
  2. In a large mixing bowl, mash bananas super well; extra mashed, if you will? Add your sugar, pear (or apple) sauce, oil, and molasses, and whisk briskly to incorporate.  **Spray your tablespoon with non stick spray before measuring the the molasses will slide out easily.**
  3. Mix in your dry ingredients: flour, baking soda, spices, nuts (if using), and salt. Use a wooden spoon to fold the dry and wet ingredients together until just combined.
  4. Transfer batter into prepared pan and bake for 45ish minutes (20ish minutes for muffins). Transfer to a cooling rack and throwdown once it's given that rack it's purpose.


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