It’s getting better, my quest for the perfect slice of banana bread made at home. I have a food memory from childhood of a toasty, banana-y, buttery banana bread slice served at my grandma’s house. I’m sure it was store-bought. But I’m on a mission to try to recreate that memory taste.

Today’s recipe is almost there. I still need to tweak the addition of the nuts since those that float to the top of the loaf tend to get too much oven time. However, it’s good enough to archive the recipe to date. In fact, I’m going to go try another slice now that it’s had time to marry together and get to room temp (I might have scalded my tongue in my haste to try out the first slice.)

Banana Bread
* 3 ripe bananas
* 1/3 c melted butter
* Splash of vanilla
* 1 egg
* 1 tsp cinnamon
* 1/2 tsp nutmeg
* Pinch of cloves
* 3/4 c brown sugar
* 1 tsp baking soda
* Pinch salt
* 1/4 cup chopped pecans
* 1 TBSP flax seeds
* 1 1/2 c flour

Mash the bananas in a medium bowl. Then add the next 7 ingredients. Mix. Then add the baking soda and salt. Add the flour and then the nuts and seeds. Bake at 350 degrees for 50 mins in a buttered loaf pan. Make sure to check the loaf with a toothpick. It should come out clean when inserted in the middle of the loaf.

Serve with butter. Mmmmmm