Classic Banana Bread + Fall Mornings

Last night, I woke in the middle of the night with a chilled tip of my nose caused by my opened bedroom window and this morning, I am wearing my fleece leggings and favorite long-sleeved, oversized shirt. All signs point to fall and I couldn’t be happier. Now, in Los Angeles, I’m certain it will be short-lived but I’m going to enjoy every bit of it while I can. Especially for those of us who love our ovens, the start of colder days means actually using them with joy rather than surrounded by unbearable heat and misery.

This morning, I did just that–baked with joy (and lack of unbearable heat and misery.) Coffee, a continuation of my Harry Potter movie marathon, and warm banana bread–beyond a perfect morning. I adore this simple banana bread recipe that is a mixture of a few that I’ve tried over the years. What makes my recipe a touch different than the ones I’ve tried and that you may have tried? It uses just ripe bananas instead of overripe bananas to give a fresher flavor, it uses less sugar than most recipes because bananas are so beautifully sweet on their own, it uses butter instead of oil because it’s creamier and more flavorful, and bread flour replaces all-purpose which makes the bread heartier. I hope you all love it, as much as I do–which is a lot.