Eggless Banana Bread

Situation: I have rotting bananas more often than not.  

Everyone has run into this problem at least 15 times in the past year. After making banana pancakes, banana shakes and banana bread, you kind of get sick of the banana. So my husband asks, "why don't you just freeze the mashed super ripe bananas?" Brilliant. 

A few weeks later when he's got cravings for banana bread, it's easy enough to pull the banana mash out of the freezer and make this bread.  I love that this recipe has basic staple ingredients, because more often than not you usually run out of 1 thing or the other. Enjoy!

Ingredients:
2/3 cup sugar (I used refined, I'm sure you can be good and use brown)
1/3 softened butter
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp vanilla
1 1/2 cups mashed banana


Optional: 1/4 cup chopped walnuts and/or chocolate chips

Method:
Preheat oven to 350 degrees. Quick 2 step method! Mix together butter, sugar, and vanilla for 2-3 mins on low.  In another bowl sift flour, cinnamon, baking soda and baking powder - lastly, add the sugar and salt and mix together using a wooden spoon or spatula. Next, add to the cream mixture in batches while the mixer is on low, add bananas and turn mixer to medium. If you choose to add walnuts or chocolate chips, fold them into the batter at this time. The batter will be super thick and gooey. Place batter into a greased loaf pan or 8"x8" baking pan and bake in oven for 40-45 mins. Definitely test the bread with a toothpick to see if it's done. Cool on a wire rack, slice and serve!