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It never fails, no matter how many banana smoothies are made and no matter how many bananas head out for school lunches throughout the week, I end up with at least a few that are starting to look a little too ripe for snacking! So I often turn them into a breakfast bread. Thought I'd share the recipe for you in honor of "Cooking on Q" day today! Enjoy your weekend and I'll see you on air! Also, you can find a few of my other "go-to" recipes on my toGather page!

Something good is about to happen in the Kitchen Aid!

Clearly someone in the house wants in on the Banana Bread action...ha!

Ingredients:

1 cup all-purpose flour

1/2 cup whole-wheat flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp nutmeg

1/2 cup unsalted butter, softened

1/2 cup sugar

3 Tablespoons honey

2 eggs

1/2 cup whole-wheat flour

3 large ripe bananas

1 tsp vanilla

1/2 cup finely chopped nuts (optional)

Shredded coconut, to taste (optional)

Directions:

1. Preheat oven to 350 degrees F and grease a loaf pan.


2. Sift the flours, baking soda, salt, and nutmeg. Set aside.


3. In a bowl or a Kitchen Aid Stand Mixer (as pictured, cream the butter and sugar a few minutes.


4. Add the eggs, one at a time, then slowly add the dry ingredients. Mix in the bananas (you can mash them ahead of time, but in my Kitchen Aid I just throw them in whole!), vanilla, honey, nuts and coconut.


5. Pour the mixture into the loaf pan and bake for 50-60 minutes. Let the bread cool then serve with a pat of butter, a cup of coffee or milk and enjoy!