Moist and Rich Banana Bread

I don't know about the rest of the country, but this is hot for Washington State. As soon as you bring
fruit home it gets over ripe. So... Banana Bread!
I like this recipe, as it is really moist. Lovely for breakfast when you want something with your mocha.

1 stick of unsalted butter at room temperature
1/4 cup of neutral oil
3 eggs
1 teaspoon of vanilla
3/4 teaspoon baking soda
1 1/2 cups of sugar
3/4 teaspoon of kosher salt
1 3/4 cups of flour
1/2 a cup of lightly roasted walnuts
1/4 teaspoon of freshly grated nutmeg
1/2 teaspoon of cinnamon
2 large ripe bananas

Preheat your oven to 325 degrees. In a mixer beat the butter, bananas and oil together. Add in the eggs and mix again. Now add in your dry ingredients. Place the batter into a large loaf pan lined with parchment paper. Bake for 70 minutes. Check the last 20 minutes and cover with foil as it will get rather dark otherwise. Enjoy this as it is one of the best classic banana bread recipes.

Below are some lovely pictures from the garden and glass exhibit showing the works of Chihuly. The exhibit is in downtown Seattle.