My usual choices for breakfast are smoothies, oatmeal, cereal with vanilla almond milk or an omelette with salsa. To change it up, I decided to bake some banana bread for a quick breakfast. I always have frozen bananas in the freezer because they are great in smoothies and you can easily bake with them. If you are using frozen bananas for baking, pull them out of the freezer and thaw for 15-30 minutes. Just make sure when you put the bananas in the freezer they have brown spots on them because that means they are more sugary.
One of the best things about banana bread is you can freeze individual slices if you can resist eating the entire loaf. I usually cut the loaf into thick slices and individually wrap each one so I can grab a slice and go. If you want to freeze the slices, tightly wrap each slice in saran wrap and then put slices into an air tight freezer bag. The banana bread thaws pretty quickly but can be warmed up using a microwave or toaster.
My favorite part of the banana bread is the top crust so when I used to make banana bread my brother and I would make a deal. If I could eat the entire top off the banana bread then he could have the bottom portion all to himself. I always thought I got the better deal but I'm not so sure anymore. The top, bottom and middle of this banana bread was worth eating so I'm not making that deal anymore. I was a little worried about how the texture of this bread would be without the eggs but it was fluffy and sweet with lots of banana flavor.
Eggless Banana Bread
2 1/2 c. self-rising flour
1/2 c. white sugar
1/4 - 1/2 c. brown sugar, depending on banana sweetness (browner = sweeter)
1/2 c. (1 stick) of butter, softened
1/2 c. milk
1 tsp. vanilla
4 medium sized bananas, mashed
1 c. nuts, optional
Preheat the oven to 350°F.
Blend sugar and butter in a large bowl. Add in bananas, milk and vanilla and beat together until smooth. Stir in flour. Fold in nuts. Pour into one 9x5x3 loaf pan and bake for 1 hour and 15 minutes.