THAT kind of day Banana Bread

You ever have that kind of day where you wake up and you feel like you need about 9 hours more sleep?  And it is rainy and cold outside, but you’ve got errands that HAVE to get done — and by the time you are done you are cold and your socks are wet and you just want something warm to eat?

HAVE I GOT A RECIPE FOR YOU!

My mom’s banana bread is the best I’ve ever had.  Very dense and moist (even days later). It is great cold, but divine warm — like, scald your mouth please just eat it straight out of the oven good. It is really versatile (and is actually based on the Pumpkin Bread recipe here), and just damn awesome.  

SO even if you spill flour, and can’t find the bread pans this recipe will totally work with you and never complain or make you feel bad about your life choices. Thank you Banana Bread, I love you too.

Rainy Day Banana Bread

1 cup oil (I use a mix of melted coconut and vegetable)

1 cup sugar

5 eggs

½ cup instant oatmeal

½ cup whole wheat flour

4 ripe bananas

2 packages of instant pudding (I use banana cream, but momma used vanilla)

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

½ tsp ginger

2 cups chocolate chips (optional but totally necessary)

1 cup chopped pecans (totally optional)

Throw everything in a mixer and mix it up.  Heck, you can just use a spoon.  

Then flop it into 2 bread pans — or if you can’t find bread pans just use a cake pan, Banana Bread won’t judge. 

Bake at 325 for an hour for the cake pan…90 minutes if you are using bread pans. 

EAT IMMEDIATELY