<![CDATA[Brown Sugar Banana Bread]]>Banana bread is my favorite pre-race breakfast. This version is very traditional in the most wonderful way. It’s everything banana bread should be…packed with bananas (5 bananas!), brown sugar, vanilla, cinnamon, nutmeg, and chopped walnuts.  To top it off, additional brown sugar and walnuts are sprinkled on top to add a sweet crunch.  Now all you need is a cup of coffee!
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In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, cream the butter and brown sugar.
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Stir in the vanilla, eggs, and mashed bananas.
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Pour the banana mixture into the flour mixture.  Stir to combine and moisten.  Do not over mix!
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Fold in 1/2 cup chopped walnuts.
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Pour the batter into your prepared pan and sprinkle the remaining brown sugar and walnuts on top.
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Bake for 55-65 minutes until toothpick comes out clean.  Cool in pan for 10 minutes, remove from pan, and finish cooling on a wire rack.  Slice and enjoy!!!
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Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup plus 3 Tablespoons brown sugar
1 teaspoon vanilla extract
2 eggs, beaten
2 1/3 cups mashed overripe bananas (roughly 4 or 5 bananas…I used 5)
1/2 cup plus 1/4 cup chopped walnuts (or nut of your choice)

**Notes:

Banana Bread is always better the next day, so bake it ahead of time if you have the opportunity.
Add more or less brown sugar depending on the sweetness of your bananas.
Optional ingredients: dried fruit, raisins, chocolate chips, toffee bits, butterscotch chips

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, cream together butter and 3/4 cup brown sugar. Stir in vanilla, eggs, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Fold in 1/2 cup chopped walnuts.

Pour batter into prepared loaf pan. Sprinkle remaining 3 Tablespoons brown sugar and 1/4 cup chopped walnuts over the top.

Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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