Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
We have all had the experience of getting ready to head out to the grocery store and suddenly noticing the bunch of bananas sitting on the counter that has gone brown and wrinkly. Those bananas may not work as a breakfast you toss into a bag before you run out the door, but they have reached the perfect stage to go into banana bread. I truly believe that banana bread is one of the greatest quick breads out there—it uses an ingredient that might have been thrown away, and generally all the other ingredients are already in the fridge and pantry.
This recipe for banana bread is about as simple as it gets, but one of the beauties of banana bread is how well it incorporates odds and ends from the cupboard and fridge. A handful of chocolate chips, some dried cranberries, or even a grated apple can happily be folded into this batter to make a unique (read: pantry cleaning) addition to your loaf of banana bread. Serve banana bread warm out of the oven with soft butter and a big pot of coffee for an easy Sunday Brunch.