Banana Bread

If you're like me, you hate to waste food.  We have bananas around the house all the time, but ocassionally we don't get to one before it starts to become too ripe.  No problem, put it in the freezer and save it for banana bread (thanks mom for doing this while I was growing up, I get it now!).  Now, I'm not a nut person so feel free to add your nut of choice to this.  I love to toast it or just heat it up to serve warm with butter for breakfast or a great snack.  This always dissappears quickly, so the two loaves this recipe makes is just right.

Ingredients:
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs (remember, room temp)
1 cup sugar (white or sugar in the raw)
4 ripe bananas (thawed out and peel removed of course!)
1 tsp vanilla (okay, I admit it, I double the vanilla)
1/2 cup vegetable oil
1 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 350 degrees F
Mix flour, baking soda, baking powder, and salt in a small bowl, set aside.  Combine eggs and sugar in a mixer on medium for about 2 minutes.  Add bananas and vanilla.  Alternate between dry ingredients and vegetable oil until all are added and batter is smooth.  Add spices.
Grease 2 9x5 loaf pans well.  Fill equally with batter.  Bake at 350 degrees F for 35 to 45 minutes, checking frequently to see if done.  Breads are done when you stick a toothpick in and get only a little batter stuck to it. IMPORTANT: if you wait until they come out clean you risk your bread being over cooked and dry.