Butternut Squash Cake

Butternut Squash Cake

Butternut Squash Cake

Is it weird when someone sends you a recipe and says: “this is a different kind of cake, it uses butternut squash, which might sound weird but it’s delicious and butternut is my favorite”.  To which my first thought was: “nope not weird, in fact I have a butternut squash just sitting in my fridge, ready for action”.

Because my reality is that I buy butternut squash pretty much every week, just because…I really don’t know why but I buy it all the times even though I never put in on my planned menu…now THAT is weird!  I always think I can manage to incorporate it somehow in one of our meals.  Maybe I should check with my people if this is appropriate or not.

Here’s another delicious recipe from Danielle my uncle’s girlfriend.  She gave me her recipe for: Spanish Cookies/Bars

Note: I had to make a few adjustments along the way because sometimes life dictates how things will fly around here.  I will note my changes along the way ;)

look at that gorgeous cake!

look at that gorgeous cake!


1/4 cup golden raisin ***I dislike raisins…sorry…I used dried cranberries

2/3 cup all-purpose flour

1/3 cup whole-wheat pastry flour ***I couldn’t find the pastry kind so I used regular whole-wheat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon salt

1/8 teaspoon all-spice

1/8 teaspoon ground cloves

3/4 cup butternut squash puree (see below for instructions)

1/2 cup sugar

1/4 cup honey

1/4 cup canola oil

1 egg

1 egg white

How to:

Preheat your oven to 350 degree F.  Grease or spray a loaf pan (9X5).  Set aside.

Put your raisins in a small microwave safe bowl and add water (I did 1/4 cup water).  Put in your microwave for about 30-40 seconds to soften your raisins.  Drain and set aside.

In a medium bowl combine your flours, baking powder, baking soda, cinnamon, ginger, salt, all-spice and ground cloves.  Set aside.

In your mixer combine your pureed squash, sugar, honey and oil.  Mix well.  Add your egg and egg white.  Scraping the side of your bowl at least once and combining well.  Add your flour mixture slowly.

Using a spatula or wooden spoon fold your raisins into your mixture.  Pour mixture into your prepared pan and bake in your preheated oven for 45-50 minutes until lightly brown and a toothpick inserted in the middle comes out clean.  Cool in pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more.

this batter smells amazing!  And the color is out of this world!

this batter smells amazing! And the color is out of this world!

time to cool things off

time to cool things off

a little more cooling and then we dig in

a little more cooling and then we dig in


Squash Puree


1 Butternut Squash

How to:

Preheat your oven to 375 degrees F.  Grease a baking sheet.  Set aside.

Cut squash in half and scoop out the loose flash and the seeds.  Place cut side face down on your prepared baking sheet.  Bake in your preheated oven for 50-60 minutes.  Cool completely before scrapping out the flesh with a fork.

Note: you could use frozen (thawed) or canned puree but it is definitely better to use fresh squash.

take one last good look at this little marvel!

take one last good look at this little marvel!

Printer Friendly: Butternut Squash Cake

Peace and Being Weird Is Cool These Days,


What to do with the leftovers butternut squash?  Here’s a couple of suggestions:

Sausage and Butternut Squash Ravioli

One of my absolute favorite sauce: brown butter...so simple yet so perfect

One of my absolute favorite sauce: brown butter…so simple yet so perfect

Roasted Butternut Squash Pasta

mouthwatering and gorgeous

mouthwatering and gorgeous!

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Believe it or not finding a simple recipe for a pineapple cake/quick bread proved to be quite the task.  Who would have thought that such a simple concept would turn into a search rivaled to the Lockness Monster search….yea yea I exaggerate.  As luck would have it Mrs Stewart had the right recipe for me.  Finally a recipe that didn’t include bananas or dried fruits or nuts or something other than pineapple and coconut!

take a bite of this super moist super flavorful and simply stunning loaf cake!

take a bite of this super moist, super flavorful and simply stunning loaf cake!

Recipe adapted from Martha Stewart: Coconut Pineapple Loaf Cake


1 1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 cup plain Greek yogurt

1 can (20 ounces) crushed pineapple drained well

How to:

Preheat oven to 350 degrees.  Spread coconut on a rimmed baking sheet.  Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.  Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.  In a medium bowl, whisk together flour, baking soda, and salt; set aside.

delicious sweet coconut snow!

delicious sweet coconut snow!

toasted to perfection

toasted to perfection

Using an electric mixer on high-speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Reduce speed to low, and alternately add flour mixture in three parts and yogurt in two, beginning and ending with flour mixture.  Mix just until combined (do not overmix).

Using a rubber spatula, fold in your crushed pineapples and 1 cup coconut into batter.  Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.  Bake until a toothpick inserted in center comes out clean, 75 – 80 minutes (cover pan with foil halfway through).  Let cake cool in pan 15 minutes.  Remove from pan, and transfer to a wire rack to cool completely.

almost there

almost there

ready to bake (don't forget to foil half way, otherwise it will burn)

ready to bake (don’t forget to foil half way, otherwise it will burn)

ready...confession I missed the halfway point by a few minutes.... :(

ready…confession I missed the halfway point by a few minutes…. :(

Note: Mrs Stewart used pineapple chunks.  I didn’t want big pieces of pineapple in my cake (my kids’ request).  I wanted the flavor and the cake to be super moist.  She also used sour cream, I like (and always have on hand) Greek yogurt.  Also it said it should bake for 65 – 70 minutes, but I must disagree (respectfully so of course) mine took way longer.
I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

Printer friendly: Pineapple Coconut Loaf Cake

Peace and Monster,


Pumpkin Bread with Toasted Pumpkin Seeds

Pumpkin Bread

Pumpkin Bread

This pumpkin bread has a story.  It’s my salvation for making cookies that were so bad even I couldn’t bring myself to eat them after it took me almost a whole day to make them.  I should have known, cookies this complicated and tidious aren’t usually worth it.  My opinion don’t send hate mail!  It’s just that sometime you spend so much energy and time on something that in all reality should be extra simple….hmmmmm like COOKIES!  And the end product is less than stellar.  Case and point these cookies.

AND YES….I followed the exact recipe!  You know that’s a pet peeve of mine to complain about a recipe if you haven’t followed it exactly.  Well I did.  And the cookies didn’t work out.  Oh well.  Better luck next time!

So in order to redeem myself and make my peeps happy I decided to try my hand at Alton Brown /Captain Know-it-all’s recipe for pumpkin bread.  It has actual toasted pumpkin seeds in it! YUMMY!

confession...I didn't let the bread cool and sliced it for this pic....day light is a pain right now!

confession…I didn’t let the bread cool and sliced it for this pic….day light is a pain right now!

You have to try this recipe, it is absolutely divine!  Such a simple addition….pumpkin seeds….genius!


2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin (regular pumpkin works but NOT pumpkin pie mix)

1 cup toasted pumpkin seeds (also known as pepitas)

How to:

Preheat the oven to 325 degrees F.  Spray or butter & flour a 9X5X3-inch loaf pan.  Set aside.

Combine your flour, cinnamon, baking soda, baking powder, and salt together.  Set aside.

In a separate bowl, mix your sugar, vegetable oil, eggs and vanilla.  Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.  Once the ingredients are all incorporated pour into your prepared loaf pan.

stunning batter

stunning batter

Bake for 1 hour and 15 minutes.  At this point a knife inserted into the middle of the loaf should come out clean.  Cool for 15 minutes and turn out onto a cooling rack.  Cool completely.

ready!  Smells like pumpkin heaven!

ready! Smells like pumpkin heaven!

Smear with loads of butter and enjoy!

time to dig in/slice in :)

time to dig in/slice in :)

Note: my bread took longer, approx 1hr 45mins, Alton’s pan is larger than what I have.  Just make sure a knife or toothpick comes out clean, that’s the key.  Also I had organic pumpkin (that I roasted and froze) but again I think you may be OK with organic canned pumpkin.

not too photogenic at this time of year with limited daylight but it is absolutely amazing!

not too photogenic at this time of year with limited daylight but it is absolutely amazing!

Printer friendly: Pumpkin Bread

Peace and Redemption is sweet,


Unbelievable Cornbread

In honor of Thanksgiving I am bringing back my very secret (!) and one of my first culinary creations: My Cornbread.


This was the very first recipe I posted on my blog.  Why am I bringing it back?  Simple; it never received the recognition it deserves.  Trust me when I tell you this corn bread is absolutely the best corn bread you will ever eat.  It is moist, flavorful and with just enough sweetness to blow your mind!

Not only was this my first post and by reading it you will notice how “green” I was, but I really didn’t talk (will I ever shut up!) enough about the loveliness of this recipe.  I left the original post , feel free to go check it out and compare….remember to be nice ;)

It’s fairly easy to make, if you know how to bake a cake then you can’t mess this up.

It uses real corn not just cornmeal.

It is moist.

It has cheese in it!

It makes a nice big pan of delectable cornbread.

It freezes well (although rarely do we have leftovers).

Once you make it, you will be assigned to make it over and over again.

take a closer look at this little marvel!


1 cup flour
1 cup corn meal
2 tsp. baking powder
1/2 tsp. salt

6oz of butter
1 cup white sugar
4 eggs
1 small jar of green chilies not drained (optional)
1 8.5oz canned corn drained (drained)
1 15oz canned cream of corn
1 cup shredded cheese (Mexican blend or sharp cheddar)
How to:

Preheat your oven to 350 degrees F.  Butter an 8X10 pan.  Set aside.

In a medium bowl combine your flour, cornmeal, baking powder and salt.  Set aside.

In your mixer cream your butter with your sugar.  Add your eggs and combine well.  Add your chilies (if using), cream of corn, corn and cheese.  At this point you will notice your mixture will look somewhat curdled but pay no attention, this is all good!  Finally add your dry ingredients and mix until just combined.  Pour into your prepared pan and bake in your preheated oven for 1 hour.

creamy perfect batter

golden and smelling amazing

Let cool and serve at room temperature.

one last look before we go stuff ourselves full of Turkey!

Simply delicious…but be warned, once you make it you will have to make it over and over again….often making 2 pans of this cornbread just so there is plenty for people to take home!

Printer Friendly: Isabelle’s cornbread

Peace and Happy Turkey Day,


Green Tomato Bread

Green Tomato Bread

I know, it’s like I am trying to see how far I can take my weird ideas.  BUT in my defense this is not truly my idea.  Matt decided that since we have an ever-growing amount of green tomatoes from our “garden” (which in fact is really big plastic/rubber tubs around the chicken coop…real classy I must say!) we should make yummy stuff with all these tomatoes that don’t seem to get their beautiful red colors.

oh my tomato heaven!

The fact that it is getting colder at night made us bring in all those tomatoes.  We don’t want them to freeze.  But now because they lack the bright sun, they don’t ripen…oh the tomato drama!


3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped green tomatoes (2 medium)
1 1/2 cups of chopped pecans
How to:
Preheat your oven to 350 degrees F.  Grease and flour two 8 1/2 by 4 1/2 loaf pans.
Combine the first 6 ingredients in large bowl.  Make a well in the center of mixture.
Combine the eggs, oil, and vanilla; stir well.  Add to dry ingredients and stir just until moistened.  Fold in the tomatoes and pecans.
Spoon the batter into your prepared pans.  Put in your preheated oven and bake for 1 hour or until toothpick inserted comes out clean.
Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.

ready, set….


lovely sweet tomato bread

Note: the recipe actually called for 2 cups of regular sugar, this seemed too much for me, I decided to reduce to 1 cup sugar and 1/2 cup brown sugar.  Do as you wish….you are masters of your kitchens :)

Printer Friendly: Green Tomato Bread
Here is where Mr. Man found the recipe: Food.com
Peace out dudes,
Recipe also shared on here, please go check it out:

Carrot Quick Bread

This title is deceiving.  I should warn you that although it is the time of year when new memberships rise at your local gym, when people are promising a new lease to their bodies, when 8 glasses of water a day seems like a walk in the park..you might be thinking: “good for you Isabelle, a healthy snack to share with us”  Well you are wrong, this has nothing to do with health, new year or being “good”.  This is a typical Isabelle indulgence on a lazy day trying to satisfy my sweet cravings….without too much effort!

Here’s my idea: quick bread (because I am lazy) and carrot cake (because I am lazy and redundant….that’s what’s in my fridge)…..and a whole lotta of glaze!

see....a WHOLE lotta of glaze

Inspired by Food Network: Carrot Bread with Hazelnuts, Coconut and Cream Cheese Glaze


1 1/2 cup shredded carrots (about 2-3 carrots)

1/4 cup dried cranberries

1 1/3 cup all-purpose flour

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

2 eggs

1/2 cup butter at room temperature

1/3 cup buttermilk

1 teaspoon vanilla

Cream Cheese Citrus glaze (optional)

How to:

Preheat your oven to 350 degrees F. Spray or butter a loaf pan and set aside.

In a large bowl combine your flour, baking soda, baking powder, salt, cinnamon and ground cloves.  Set aside.

In your mixer cream your butter.  Add your sugar and your eggs (one at time mixing well between each additions).  Add your buttermilk.  Add your flour mixture at once and mix until just blended.  Using a spatula or wooden spoon add your carrots and dried cranberries.   Pour into your prepared pan and bake in your preheated oven for 35-40 minutes.

oven ready

fresh out of the oven

Citrus Cream Cheese Glaze


1 cup confectioner sugar

3 tablespoon cream cheese (room temperature)

Zest and Juice 1 lemon

How to:

Mix everything together and let is cover the bread madness!

hello my sweet friend!

Printer Friendly: Carrot Quick Bread

Note: yes this bread is fairly healthy…but more important: it is DELICIOUS!  That’s all folks!

Peace and Bing Bam Boom,


Falling for the Book: Spicy Zucchini Quick Bread

Spicy Zucchini Quick Bread

Let me now explain the title, it’s so me….some of you might relate….some of you might think I am crazy. (I’m good with that!)

I love public libraries.  I could spend hours…HOURS in there.  I get my love of books from my dad.  He loves to spend time in libraries and book stores.

So, I got this text from Heather (Basilmomma) telling me that my Bear is on the cover of the Indiana State Museum flyer for their summer program.  She also told me that I can get the flyer at the library.  Great, since I am there practically everyday during the summer, I will get a copy (or 3) for myself.  I mean the kid is cute and she is now famous (!).  Also, I know my mom will want to have one as well. (nerds unite!)

My bear is the “bottom” one, she is holding up her friend! :)

While at my lovely library with my sweet daughters (at that moment…you know it’s summer…kids don’t always get along!) I was walking and found myself in the cookbook aisle…what a shocker!  I just happened to grab this book….2 minutes later, I am sitting in the middle of the aisle falling for this book…hard!

The book: Back To The Table; The Reunion of Food and Family by Art Smith

Confession: I almost put the book back…because right on the inside of the cover the first thing was: “From Art Smith, Oprah Winfrey’s personal chef….blah, blah, blah”  Again please DO NOT send me hate mail but….I have never really been a follower of O.W..  I am sure she is as awesome as they get.  I just don’t watch TV during the day.  I might have seen her show 2-3 times at best.  It’s just not for me.  I am not saying the fact that he is or was her personal chef is bad.  I am simply saying that I don’t “like” stuff because it is in relation to a famous person.

BUT the book is awesome!  Nicely done Mr. Smith…nicely done :)  Here again, the first thing that jumped out at me: Spicy Zucchini Quick Bread!  Oh! come on, I haven’t made a quick bread in a while….


3 cups all purpose flour

2 teaspoons five-spice powder, pumpkin powder spice, or ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 cups sugar

1 cup vegetable oil (I only had canola oil)

3 large eggs

2 teaspoons vanilla extract

2 cups shredded unpeeled zucchini (2 large)

1 cup chopped pecans (I didn’t put them in because Mr. Man and Sunshine don’t like nuts in their sweet breads!)

How to:

Preheat your oven to 350F.  Mr. Smith also said you may want to position a rack in the lower third of the oven.

Butter and flour a 10-inch fluted tube (Bundt) pan.  Set aside.

In a large bowl mix your flour, five-spice powder, baking soda, baking powder, and salt.  Make a well in the center.  In another bowl, whisk the sugar, oil, eggs, and vanilla and pour into the well.  Mix well, then stir in the zucchini and chopped pecans.  Spread evenly in the pan.

My zucchinis (I do think this looks like more than 2 cups but it was 2 zucchinis so I am using all of it)

Ready for the oven (isn’t my pan cute? I found it at a yard sale for $.50! Not bad!)

Bake in your preheated oven for about 1 hour or until a toothpick inserted in the center of the cake comes out clean.  Let cool completely and enjoy!

My afternoon treat :)

Printer friendly: Spicy Zucchini Quick Bread

Note: AWESOME bread.  I didn’t have Five-Spice powder so I did the cinnamon and a dash of cayenne pepper!  Still delicious!

Peace and Not Famous by a long shot,


Lemon Poppy Seed Bread

Yep, another bread….maybe I should just have a bread blog.  I could make them day in and day out.  No one would be the wiser that I can actually do other things than bread.  I would be Captain Fantastic of the Bread Makers!  yikes….that’s just not healthy!

Do you like poppy seeds?  I do and every time I think of Elaine from Seinfeld.  Did you see the episode when she ate a poppy seed muffin and had to be drug tested.  That was funny.  Regardless, I still think poppy seeds are awesome.  Lemon is awesome.   Breads are awesome….


1 1/2 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter at room temperature

3/4 cup sugar

2 eggs at room temperature

1/2 cup milk

zest 1 lemon

2 tablespoon fresh lemon juice

2 heaping tablespoon poppy seeds

Lemon syrup: 1 tablespoon lemon juice with 2 teaspoons sugar

How to:

Preheat your oven to 350F

Grease a pan loaf and set aside.

In a medium bowl mix your flour, baking powder and salt.  Set aside.

In your mixer bowl cream your butter until light and fluffy.  Add your sugar and mix well.  Scraping the side of the bowl at least once.  Add your eggs one at a time, mixing well.  Add your lemon zest and juice.  Add half of your flour mixture followed by half of your milk.  Put last of flour and milk.  Add your poppy seed and mix well.  Using a spatula, clean your mixer attachment and finish the batter by hand.  Pour in your prepared pan and bake in your preheated oven for 55-60 minutes.

Meanwhile mix your lemon syrup and set aside.

After removing your bread from the oven, carefully and slowly pour your syrup on your hot bread.  Let cool at room temperature and enjoy!

Here is Matt’s piece (everything tastes better with butter!)

Mr. Man said: “great bread, very moist and delicious”.  No, I didn’t pay him to say that!  But I love him for it!

Printer friendly:  Lemon Poppy Seed Bread

Peace and poppy,


Peanut Butter Bread

I love cookbooks. I mean, I LOVE LOVE cookbooks. I have to limit myself when I go to the bookstore, and even to the library.  It is almost ridiculous how many cookbooks I want and have.  Space is indeed a problem, I have 3 other people and 2 big dogs living here with me so I have to share.  I do but not happily. ;)

Often people will give me cookbooks as gifts or when they just want to get ride of them.  I have never been able to part with a cookbook.  That is just impossible, poor lonely cookbook out there in the world with no one to look at it. (wow, I must stop here…I am scaring myself!)

I have some antique cookbooks and I sometimes look through them for inspiration or even to see how times have changed.  Here is one from my collection:

The way to a man’s heart: The Settlement Cookbook by Mrs. Simon Kander circa 1931

This cookbook contains a lot of interesting recipes: catnip tea, cracker gruel ( a thin porridge), pigeon en casserole (!), liver loaf….get the idea?  I really like this book and I actually have found a few recipes that I decided I should try.  First off: peanut butter bread, that sounds so good to me.  Also, and this might sound crazy, but I think I will try to make the liver loaf.  I cannot guarantee success or that my family will eat it but it’s worth a try.  Maybe I should do this when they haven’t eaten in a few days!  But today this is what I made:

Peanut Butter Bread

Here is a picture of the recipe:

No worries I will give you a printer friendly version at the end. I know, I am such a dear!


2 cups of flour

4 teaspoons of baking powder

1 teaspoon of salt

1/4 cup of sugar (that’s not a lot, but OK)

2/3 cup of peanut butter

1 1/4 cup of milk (is it me or this sounds like a whole lot of milk?)

Sift flour, baking powder, salt & sugar together.  Add milk to peanut butter, blend well (geez! nothing blends with peanut butter) and add dry ingredients; beat thoroughly. The dough must be soft enough to take the shape of the pan.(shape? OK, lady!)  Bake in greased loaf pan in moderate (I do nothing moderately!) oven (350F) 45 to 50 minutes.  Best when a day old. (if this is good, this bread will not see the light of day tomorrow, I know my people!)

By the way, again is it just me or what, but there is no egg in this recipe?!  And may I just tell you that there was nothing “soft” about this batter.  I dumped it in my loaf pan and I had to get a spatula to spread it around.  I don’t know if that is what she meant by shape but I had a lot to do with the shaping!

Well look at this:

My house smells like peanut butter heaven!  This little bread is actually very tasty! Yum!

Of course it always helps when I spread a little bit of butter…. :)  OH! I just thought of something: jelly!  Wouldn’t that just make it fabulous?

Printer friendly version: Peanut Butter Bread

Yours truly, Mrs. “Mr. Man” (to keep with the 30′s)

Note: I have to agree with Mrs. Kander, the bread is amazing the next day!  Warmed in the microwave and topped with butter.  It is like all the flavors and ingredients had a chance to get to now each other better! :D

Good old banana bread!

My family loves banana bread.  In fact every time my parents visit, I noticed that my dad expects to have a banana bread ready upon his arrival.  I have only one trick for my bread: old frozen bananas.  Not old like rotten but old like they have been overlooked and no one wants to eat them.  Don’t trow them away (although you could trow them in your compost….but that’s another post) put them in your freezer.  I have 8 in there as we speak/read.  I keep a plastic bag filled with “unwanted” bananas.  When the time is right, usually when I want my house to smell perfect, or when my parents visit, time to pull out 4 frozen bananas and make your bread!  They won’t be pretty but it makes a big difference in the bread.  Maybe the bananas are just happy to get a second chance! (wow, I do think too much about food….weird)

Here are my 4 friends thawing:

Here is the plan: Oven at 350F. Grease your favorite loaf pan (glass, ceramic, metal).

Mix together your dry ingredients:

1 3/4 cup of flour (organic if you want)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon cinnamon (or a good pinch)

Set aside

Next, in a large bowl (or in your mixer) mix together:

2/3 cup of sugar

5 tablespoons of butter at room temperature (yes the real stuff, you could use something else, it’s your bread!)

Then add:

2 eggs

1 tablespoon of milk

4 thawed bananas (see above) I usually just snip the top of the banana and squeeze it into the bowl (real technical stuff!)

Next you want to add your dry ingredients to the banana madness, just mix until well incorporated.  Pour into your greased pan, in the oven for 1 hour.

Here is what the glorious bread will look like:


Yummy Banana Bread!

***This bread doesn’t last very long at our house, but if you have the chance, I would highly recommend that you toast a slice, spread with butter and have it for breakfast.  It is ridiculously perfect!  A good cup of coffee would make a nice companion!

Here is the printer friendly version: Belle Banana Bread

Peace and Frozen,