Most people look at a browning bunch of bananas and think to themselves, “Those are about ready for the trash.” I always look at that same sad bunch of spotty bananas and think to myself, ”Ooo!! It’s just about time to make banana bread!” I never even used to like bananas at all, in any form.
As a kid, I wouldn’t touch them although my dad always tried sneaking slices into my Cheerios. I don’t know why he thought he would get away with it. I simply avoided them and ate all the Cheerios, leaving the poor banana slices behind swimming in leftover milk.
These days, I’m still not too crazy about them straight up but blending into a Cinnamon Pear Green Smoothie, I love them. They add sweetness without adding sugar!
The only other way I really enjoy bananas is if they are baked into moist, cinnamony banana bread. Growing up I vividly remember my grandfather baking banana bread. His had walnuts in it which I didn’t care for but I still devoured his banana bread, picking out the walnuts along the way.
Just try keeping me away from Grandpa’s classic banana bread! For that matter, try to keep anyone away. As soon as that sweet scent starts wafting through the air in my house people start calling dibs.
That’s why I now know better than to ever just make one loaf. The minimum is always a two loaf batch. The moment those bananas turn brown, every one of them is spoken for.
Today I’m sharing my grandfather’s recipe. This classic banana bread recipe is so easy and comes together in a flash! It’s moist, slightly sweet with warm cinnamon and just a touch of nutmeg. I assure you, you’ll have people lining up at your door when they find out you’ve got brown bananas on your countertop.