Banana Bread

I was kinda upset today over a few things...a few people.I dunno why but I get extra sensitive with people I love and care.I was in such a bitter mood.Just felt like getting in a fight with somebody.But of course that is totally a 'no-no'.So I diverted the bitter mood I was in into something productive.What is better than bakin?Hahaha.
I had 3 over riped bananas that had been screaming so that I do something with it.I've tried so many banana cake and banana muffins recipes before so I thought I'd try a banana bread recipe this time around.Went through a few recipes and chose this one.It had a video so that made it mush easier.

1 cup walnuts or pecans toasted and coarsely chopped (optional)-I omitted this since I didn't have any

1 3/4 cups all-purpose flour

3/4 cup  granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled-I used Buttercup which is obviously salted

3 ripe large bananas  mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

1. Preheat oven to 180 degrees C and place oven rack to middle position. 

2. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

3. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.  

4. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

5. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. 

6. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) 

7. Scrape batter into prepared pan. 

8. Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to60 minutes. 

9. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. 

10.This bread can be frozen.

Left to cool.

The cinnamon gives a nice taste to it.And coming inside a house baking this bread is just totally awesome!