Betty's Breakfast Banana Bread

Warm sunshine filled my kitchen windows this morning. We are finally out of that incredible cold spell each morning! No more frost on the lawn. No more freezing digits. Sun is finally shining...  I spotted (3) over ripe bananas in the fruit basket. Time for Banana Bread! This recipe came from a dear friend's grandmother. Her Nonni also shared with us her Biscotti recipe, too! (more on that later...) Try this recipe in your camp dutch oven. Here comes the campers for breakfast!



Betty's Breakfast Banana Bread

1 bowl (or 2 bowls if you prefer keeping the wet & dry ingredients separate until the end)
3 ripe bananas (crushed)
3 eggs
2 cups of flour
1 cup of brown sugar (packed)
1/8 cup of white sugar (omit if you don't want the edges to be crispy crunchy)
1 tsp salt
1 tsp baking soda
1 cup walnuts (if whole, break them up)

Carefully stir with a large spoon until mixed. Butter the bread pan and place a strip of parchment paper at the bottom of the pan. Pour dough into the bread pan. Tap the bread pan against the counter and watch the bubbles rise to the top. Bake at 350 degrees for 1 hour.

Notes: great for breakfast w/ a smear of butter; makes great toast, too!

Thanks to Nonni & Deb for providing this very best recipe!
Much thanks to simplyrecipes.com for their photo!