Cooking again--Banana Bread

After a lapse of about 9 months, I have finally started to do some cooking again! My first foray back into the kitchen was to bake 2 loaves of banana bread one Friday afternoon. I baked the 2 loaves (one with chocolate chips) and left them on the counter to cool while I met up with a friend. When I came home about 3 hours later, the chocolate chip loaf was almost entirely gone, and D was lying on the loveseat holding his belly. Yes, my husband had eaten an entire loaf (just about) of chocolate chip banana bread! D is generally a very healthy eater, but he does have his weaknesses--if there are sweets, baked goods, or Ben & Jerry's in the house he has no control over the quantity he eats! Whole pints of Ben & Jerry's disappear in a matter of minutes, a box of thin mint girl scout cookies might last 2 days, and banana bread vanishes in a flash.

Here's the recipe for the magical disappearing banana bread.

2-3 overripe bananas (the browner the better), mashed
1/2 c. canola oil
1 c. white sugar
1 egg
3 tbs. milk
1/2 tsp. vanilla
1 1/2 c. flour (I use white whole wheat or AP)
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 c. chopped nuts (walnuts or pecans) or chocolate chips

Preheat oven to 350 F.
Mix all ingredients well by hand.
Pour into greased and floured loaf pan.
Bake 1 hour to 1 hour and 20 minutes (depending on the pan and the oven--I used to do the full time, but with my current pans and oven just an hour seems to do the trick--more than that and it's too dark).

Here's a picture of the banana bread I made about a week later (someone bought bananas and then didn't eat them all week--I think he wanted me to make more banana bread).