OUT OF CONTROL BANANA BREAD!

While we were in Madison, the famous Aunt Kathy whipped up the greatest banana bread I've ever had.  And I realize I often exaggerate, but this is no joke people.  You'll never want any other banana bread.  Ever.

You might actually start buying bananas and just letting them rot so you'll be able to have banana bread ALL the time.

And this stuff is actually better for you than your typical banana bread - it's made with Rye Flour, which less gluten in it, and loads of fiber.  But the health benefits are beside the point, we're talking flavor here people!

OMG.  
While we were in Madison this was strictly served warm with a pat of butter…

Who am I to change something that's already so perfect?

To protect Kathy from crowds of strangers knocking on her door for the recipe, here you go… this is enough to make three small loaves, which sounds like a lot… but it's been a few hours since they've come out of the oven, and we're already down to 1 1/2 loaves.

Ingredients:

1/2 cup butter, room temperature
1 cup sugar
2 beaten eggs
3 mashed bananas
1 teaspoon baking soda
1 pinch of salt
1 cup rye flour
1 cup oatmeal
1 cup chopped walnuts


Directions:
1.  Preheat oven to 350.  Cream together butter and sugar.  Add eggs slowly while mixer is on low.

2.  Add the mashed bananas to the mixture.  Blend until combined.

3.  In a separate bowl, combine dry ingredients.  Slowly add to the mixer while on slow speed.

4.  Pour into lightly greased pans and bake for 1 hour.  Test with a toothpick and enjoy it warm!!  (While it's baking, consider taking that time to paint your nails a light yellow… you know, to stick with the banana theme.)

Mmm, I'm actually excited about waking up tomorrow so I can have a warm slice of this for breakfast!  In fact, I'm going to go ahead and say it's breakfast time, right now. At 9:30 PM.

Make this bread as soon as you can!