Banana Bread

One of my favorite Holiday time breads is banana. I love making banana bread or muffin. Over the past month I have made this recipe at least once a week! Maybe more! WARNING: these are addicting! Recently, Daniel and I just moved (sold our house and decided to downsize for a while to pay off our car- we are doing the Dave Ramsey Snow Ball); also made the decision to send our kids to a public school, they are LOVING it! I make sure to make these as a breakfast snack on the way to school or after school snack. When we make these or the Chocolate Chip Banana Bread or Fluffy Blueberry Banana Bread they are gone faster then I can blink! Daniel loves them, I love them, and the kids love them! You cannot go wrong.
You Will Need:
2 Cups All-Purpose Flour 
1 tsp Baking Powder
1/2 tsp Baking Soda 
1 tsp Vanilla Extract 
1 tsp Cinnamon
2 Pasture Raised Eggs, room temp
1/2 Cup Butter, room temp

1/4 Cup Milk, room temp
2 Bananas
1 tsp Salt
1 Cup Sugar 
1 Cup Walnuts 

Cream the softened butter together with the sugar (coconut sugar or regular organic sugar work well here) 

Add eggs, vanilla, and milk, and cream together

Add the ripened bananas and mix until there is chunks but not HUGE ones (I love looking at the bread and seeing all the small chunks of banana)

Add dry ingredients and whisk well, until combined. I did not have my kitchen aid mixer so I used an good old hand mixer and whisk

Prepare your bread pan or muffin tin by greasing with butter- only needs to be done once (if making muffins you will have about 2 batches). Bake 350 degrees for 30-40 minutes or until insert comes out clean and nice and golden. If making the mini muffins only cook for 15 minutes. 

Instant Pot muffin bites: Add 1 cup of water to the bottom of the Instant Pot liner. Place silicone mold onto trivet and lower down into Instant Pot. Pressure cook (“manual” on some Instant Pots) for 10 minutes. When cooking time is up, let pressure release for 5 minutes. You can then release the remaining pressure.