I was tasked with dessert for Easter dinner at my brother’s this year. Hmmm, what to bring? Inspiration hit as soon as I walked into my neighborhood market and spied the baskets of red strawberries. It’s PIE TIME. I conjured up an image in my head, […]
The NYT recipe for spicy pork shoulder made quite a bit so to keep things fresh and interesting (the classic leftover dilemma), we looked for different ways to enjoy our Instant Pot Pulled Pork. We quickly discovered all that pure porky goodness goes well with just about anything. […]
Did I get your attention? Ok, it may not be the best damn banana bread recipe as there are probably millions, but it is really yummy and very easy to make! How easy? The kids made this bread in pre-school. They would smoosh the bananas, mash the butter and sugar together and crank the sifter and with a little (ok, alot) of help, stir and pour the batter into the muffin tins. Over the years we have played with the recipe and added different nuts, chocolate chips, blueberries, dried apricots or nutella to the batter. It can be baked in a loaf pan or in muffin tins, your choice. It really is simple & delicious and we have Teacher Heidi to thank for the recipe!
- 2 cups sugar
- 1 cup butter
- 6 ripe bananas, mashed
- 4 beaten eggs
- 2 1/2 cups flour
- 1 tsp salt
- 2 tsp. Baking soda
- Preheat oven to 350 degrees. Stir together flour, salt and baking soda and set aside. Cream butter and sugar until well blended does not have to be light and fluffy since you want some density to your bread. Beat in eggs. Add flour mixture and bananas to butter-egg batter alternating dry ingredients with bananas, begin and end with dry ingredients. For muffins, line 2-12 cup muffin tins with paper liners or butter and flour cups. Fill about 2/3 full. Bake for approximately 20 minutes or until tester comes out clean. For bread, use 2 buttered and floured 9x5 loaf pans and fill equally with batter. Bake 45-55 minutes until tester comes out clean. The top of bread will be fairly dark when done. . Be creative! Add 1/2 cup chocolate chips to batter and/or chopped toasted pecans or fresh blueberries. For the bread in the photos, 3 heaping teaspoonfuls of nutella were plopped and swirled into the batter before baking. Recipe can be halved.
- Makes 2 loaves or 2 dozen muffins
I love alfresco dining and today was the perfect day to enjoy breakfast outside. Banana blueberry pancakes made by my daughter, crispy bacon, a big bowl of fresh berries and mangoes (another reason to love summer), and yogurt with homemade granola. Perfect! We set up outside […]