Nutty Banana Bread

I have a confession to make.  I won't eat a banana unless it's perfectly yellow.  I know.  I'm a banana snob.  As soon as I see even just a hint of brown freckles, that's it.  No mas plátanos para mi.  Last week, I had three bananas get a little freckly all at the same time.  Almost as if they conspired against me.  So what's a girl to do with unruly inedible (in my eyes) bananas?  Wait a few more days and make banana bread!  I was worried I may have let them get too brown even for bread but, alas, no need for concern.  They smashed up perfectly and made for super-moist bread.  This is a very easy recipe but, you should know, I like my banana bread like I like my men - a little sweet, a little spicy, and a lotta nutty!  (Yes, The Boyfriend fits this perfectly).  I realize not everyone likes nuts in their bread so feel free to omit the pecans if you are one of those people.


What You Need:
3-4 super ripe bananas, smashed
1/3 c. melted butter
3/4 c. sugar
1 egg
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1/8 tsp. salt
1.5 c. flour
1/2 c. chopped pecans (or walnuts or whatever nuts you want)


What To Do:
1. Preheat the oven to 375.  
2. Smash up the bananas and mix with the melted butter.
3. Add in sugar, vanilla, and cinnamon.  Mix well.
4. Beat the egg and add it into the bowl.  Add baking soda and salt.
5. Add flour a little bit at a time and mix well to fully incorporate.  (You can do all this by hand if you don't want to bust out the mixer.)  Fold in the nuts.
6. Pour bread batter into a greased bread pan (I use Pam cooking spray for baking).  Sprinkle a few pecans on top for decoration.  Or don't.  That part is up to you.
7. Place bread pan in center of oven and bake for 45 minutes to an hour.  Cool on cooling rack then remove from bread pan and enjoy!

(Hint hint - if you wanted to add chocolate chips, I wouldn't call you crazy.  A tablespoon of bourbon would also add an interesting twist.)