Cinnamon Banana Bread

Last time I made banana bread I forgot to add the baking soda (or maybe the baking powder, or maybe both, I can't remember) and the result as you can imagine was a loaf of bread that was extremely dense and about 3/4 of an inch tall (you wish I was exaggerating). Recently I found a recipe for Cinnamon Banana Bread on this blog and I decided that it sounded quite delicious. At length this week I found myself with two rather blackened bananas and really there are only a small handful of things to be done with blackened bananas--hence the time to try this recipe.

I made sure to add all of the leavening agents.

And you know. It turned out great. Light, and spongy, and moist, and banana-y.