Banana Bread

Banana Bread

Makes 4 mini loaves

This banana bread became my famous recipe while at college. For whatever reason, everyone loved (and still loves!) it. I'd take batches over to The Mr. and his fraternity brothers and they would each eat an entire loaf in one sitting. It's a super easy recipe, requires no skill, and can't even really be considered "homemade," but I'm afraid to try anything else because of the rave reviews it receives. Using the mini loaf pans is key. I've tried standard size pans and it just doesn't turn out as well.

1 box yellow cake mix

1 box instant banana pudding

4 eggs

1 c. water

1/4 c. oil

2 very ripe bananas, mashed

Preheat oven to 350 degrees. Coat (4) mini loaf pans with non-stick spray. Throw all ingredients in a bowl and mix. (I do this with a mixing bowl and wooden spoon.) Smooth out any big clumps of cake mix. Divide batter evenly among mini loaf pans. Bake for 35-38 minutes, or until lightly browned on top and a toothpick comes out clean.

Cool. Slice. Serve.

These freeze well.