Banana Zucchini Bread

Banana Zucchini Bread

Banana Zucchini Bread

I haven’t made a “new” bread at my house in quite sometime.  I have to be honest I have been playing with/obsessing over new essential oils for my peeps….yup going all earthy on you guys!  😉  Well, I am only half kidding.  I mean this whole idea of less chemicals and less medicine is really something I am aiming for.  Nothing against it but I am not a big fan of popping a pill for every little ache and pain….but this isn’t about me hugging trees and making magic potions….although a good quick bread could be considered a magic potion that would heal many many ailments if you ask me.  Then again I think food is love so what do I know?

Let’s not waste anymore of our valuable time and let’s see what this magical bread is all about!

DELICIOUS!

DELICIOUS!

Ingredients:

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup oats (regular not quick)

3/4 cup sugar

2 eggs

3/4 cup butter melted

2 bananas, mashed

2 cups shredded zucchini

1 cup (or more depending on how crazy your day has been going, see note) semi-sweet chocolate chips

How to:

Preheat your oven to 350 degrees F.  Grease a loaf pan, set aside.

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

In a large bowl mix your melted butter and your sugar.  Add your eggs and combine well. Add your mashed bananas.  Add your flour mixture at once and mix until just combined.  Using a spatula fold in your shredded zucchini.  Finally add your chocolate chips (if using).  Pour your batter into your prepared loaf pan and bake in your preheated oven for 60-70 minutes.  Let cool completely.

before....

before….

after!   <3

after! ❤

Note: I was going to say the chocolate chips were optional but by 6am I was dealing with: broken TV, an over-flowing toilet, two cranky teenagers, one crazy dog and spilled coffee….then by 10am: went for a run, fell at mile 1, broke skin on hands and right leg, kept on running (and bleeding…gross) to 5 miles, broke my favorite water bottle, 3 phone calls from the Canadian Passport office (as if I am applying to be the Prime Minister!)…this day needed CHOCOLATE!

AND THEN….I got stuck on the phone with the TV guy for what seems like an eternity and he told me his life story…I wish I was kidding: he has a wife named Miracle and a daughter named Isabelle….what are the chances?!

this may not have fixed my day but it sure helped  ;)

this may not have fixed my day but it sure helped 😉

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Peace and This Day Needed Some Magic,

Isabelle

Chai Banana Bread

Banananananana Bread….YIPPIE

Note: as you read this I am already in Florida. 🙂 I just ran out of time to post…..

My week is getting away from me.  I have a lot going on, a lot I want to get done prior to my parents’ arrival, a lot on my mind with Janine dealing with more dreadful cancer crap (yes I said crap…cancer is crap!).  Bottom line I am on the fast track to Florida so I can help my buddy.  Mr. Man will join me shortly.  I am lucky to have such wonderful parents who come (all the way from Canada!) and stay with our daughters so I can be a friend.
Meanwhile I just had a revelation…(yes HUMOR helps me deal with stuff!)

My mom once said to me: “You know toddler years are a perfect way to show you how the kids will act/be in their teens”

SHE WASN’T KIDDING!

#1. Bathroom Privacy: May I please use the bathroom without interruptions?  Come on, I don’t need an audience, and this is NOT the right time to tell me the school’s most dramatic story of the day!

#2. My “stuff” is theirs.  My shower, my bed and all my stuff is not YOURS.  Oddly enough we have provided you with your own shower, bathroom, bed, shoes…

#3. Food.  When they are little they get weird ideas: no green food, no round food…etc..when they are teens they get weird ideas: I am only eating yogurt for the next 3 days, I am no longer a meat eater, I can only eat when it’s dark outside! WHAT?

#4. Sleep Deprivation: yours and theirs.  Yours: suddenly teens need to go to bed at 3am…meanwhile you are old and need to go to bed at 9…problem…who keeps an eye on them???  Theirs: if teens don’t get enough sleep they are nasty ugly mid-size humans!

#5. Clothes: as toddlers suddenly they cannot wear anything red (example…) as teens they can AND will wear the same darn t-shirt or pair of jeans…every single day of the week…bottom line: like toddlers somewhat GROSS!

To ease my pain and make my family forget that my mind is somewhere in the middle of Florida, I made a new banana bread.

Chai Banana Bread

Recipe from Cooking Light Magazine, found: here

Ingredients:

1 1/2 cups mashed ripe banana (about 3)

1/3 cup plain fat-free yogurt

5 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 1/4 teaspoons vanilla extract, divided

1/3 cup powdered sugar

1 1/2 teaspoons milk

How to:

Preheat oven to 350 degrees F.  Spray a loaf pan with cooking spray (or grease if you prefer).  Set aside.

Combine flour, soda, and salt in a medium bowl.  Set aside.

Combine bananas, yogurt, melted butter, and eggs in a bowl; beat with a mixer at medium speed just until blended.  Add sugars; beat at medium just until blended.  Add flour mixture to banana mixture; beat just until blended.

Combine cardamom, cinnamon, ground ginger and allspice.  Stir 1 1/2 teaspoons spice mixture and 1 teaspoon vanilla into batter.  Pour into prepared  loaf pan.  Bake in preheated oven for 65 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan on wire rack.  Remove from pan.

Combine remaining spice mixture, remaining vanilla, powdered sugar, and milk.  Drizzle over bread.

look at the lovely “drizzeeeeling” I did 🙂

Try to be patient…try…I wasn’t nor was my family.  It was like a bunch of vultures destroying a banana bread!  Delicious!

moist, with a marvelous hint of spices…give me MORE!

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Peace and I can’t pronounce Chai,

Isabelle

Banana Bread with Chocolate and Crystallized Ginger

Yesterday, I remembered something important: how much I love the book “A Homemade Life” by Molly Wizenberg

It’s not that I forgot about it, but simply that I hadn’t opened it in a while and marveled at the delightful reading it is.

So when I showed it to Aunt Cathy and told her she needs to read it, I remembered.   If by chance she found her way from Portland to Seattle sometime soon then she needs to go to Mrs Wizenberg’s restaurant: Delancey.   Last night I put the book on my night stand and this morning I read it…again…cover to cover.

As much as I love my Banana Bread, I feel I owe it myself to try her recipe for Banana Bread with Chocolate and Crystallized Ginger.

The fact that I happened to have Crystallized Ginger in my pantry is even strange to me….somehow my family seems to think it’s par for the course.

Banana Bread with Chocolate and Crystallized Ginger

Ingredients:

6 tablespoons unsalted butter, melted and cooled

2 cups all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup semi-sweet chocolate (or chopped semi-sweet chocolate bar, which is what I did since it looks so pretty!)

1/3 cup finely chopped crystallized ginger

2 large eggs

1 1/2 cups mashed bananas (3-4 bananas)

1/4 cup whole-milk plain yogurt (I usually have Greek…no problem)

1 teaspoon vanilla

How to:

Preheat your oven to 350 degrees F.  Grease or spray a loaf pan, set aside.

In a large bowl whisk together the flour, sugar, baking soda and salt.  Add the chocolate chips (or chunks) and crystallized ginger.  Whisk well to combine and set aside.

I like the irregular chunks...go crazy with chocolate 😉

golden little nuggets of ginger

In a medium bowl, lightly beat the eggs with a fork.  Add the mashed banana, yogurt, melted butter and vanilla and stir to mix well.  Pour the banana mixture into the dry ingredients and stir gently with a rubber spatula, until just combined.  Do not overmix.  The batter will be thick and somewhat lumpy, but there should be no unincorporated flour.  Scrape the batter into the prepared pan and smooth the top…if you want…I like messy tops…on BREAD!  Oh my goodness…

beautiful gorgeous batter!

mmmmm this is going to be great!

Bake in your preheated oven 50-60 minutes until you have a deep shade of golden brown.

I...I...am speechless....

Try to cool for at least 5 minutes before you decide to cut yourself a slice and burn your mouth…it’s a personal choice…I can’t wait.

simply delicious

Absolute Perfection…

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Peace Out,

Isabelle

Gym Etiquette and Reese’s Peanut Butter Bread

Reese's Peanut Butter Bread

Why together? Well, since this is pretty much me ranting and complaining about poor gym etiquette, I figured I should end with something delicious. This is to make you forget that I have pet peeves that are somewhat compulsive and over the top. Please enjoy the 7 deadly sins (as per Isabelle) of gym etiquette.

1- Nudity: I am comfortable with my body.  I am not a prude.  I shower and change at the gym.  I am of the “we have the same bits and pieces” school of thought.  BUT, the walking around in the nude for 30 minutes between everyone, talking to everyone and “propping” your leg up on the bench while talking in your birthday suite makes me UNCOMFORTABLE.

2- Lockers: 1 person= 1 locker.  This is not your house nor your personal closet, you are not moving in, you are working out, showering and getting on with your life.

3- Saving Equipment: NOT GONNA HAPPEN.  This is not 4th grade P.E., this is not recess, your friends will have to find themselves their own treadmill, this is the one I am using, move your towel.

4- Sweat: I sweat like a “lady of the evening” in Church on Sunday….I wipe my sweat off of every piece of equipment I use.  If I wanted to deal with your sweat we would be married.

5- Dropping Weights: OK so you are not Arnold Schwarzenegger, this is not Venice Beach, don’t drop the weights on the floor like you are Hulk Hogan.  If you have to drop it you shouldn’t be lifting it in the first place.

6- Talking: this one is difficult….I don’t mind talking but some people strike up a conversations with you at the weirdest time: while you are sitting (i.e. relaxing) in the sauna or while you are mid run on the treadmill (trying not to fall off)  or while you are lifting weights.  I am not being rude if I don’t answer…. I AM WORKING OUT…if you want to have a social conversation, let’s go have a coffee at Starbucks, they love people who stay and talk for hours.

7- Cell phones…especially that blue tooth, ear “thingy”….OMG seriously!  For the love of God, I do not need to hear you yapping on your cell phone to your bestie for 1 hour while I am working out.  I always have headphones on and I still hear you over my music.  Also talking being people’s back while you are pretending to be working out is tacky.  I don’t want to hear you and by the way YOU LOOK LIKE A FOOL!

Back to what is far more interesting…and I thank you from the bottom of my heart for listening to my complaints.  I feel better.

I found this AMAZING recipe on Cookies and Cups Blog, please go check out her delicious blog: Cookies and Cups

Reese’s Peanut Butter Bread

Ingredients:

3 very ripe bananas, mashed (I keep my “unwanted” bananas in my freezer, please see: Good Old Banana Bread )

1/2 cup peanut butter

1/4 cup oil

1 egg

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 cups of all-purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

8 oz bag of Reese’s Mini cups

How to:

Preheat oven to 350 degree F.  Grease your loaf pan with butter or cooking spray.  Set aside.

In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.  In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.  Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.  Fold in your Reese’s Mini cups and spread batter into prepared pan.

lovely batter

Bake for 1 hour or until toothpick inserted into center comes out clean.  Let cool in pan for 10 minutes.

house smells amazing

look at this delightful madness....oh my!

Serve and hide a piece for later, I am not kidding….you’ll see why!  Then you’ll thank me for telling you to do so.

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Peace and Etiquette,

Isabelle

p.s. Again: thank you for letting me vent…I hope I didn’t offend anyone…if I did, I am sorry….this is just my experience with etiquette…everyone has their own! 🙂

Black-Bottom Banana Cream Pie

When I was a young innocent child (ha!) I had a bit of a “don’t mess with me” attitude (hard to believe isn’t it!)  If you have siblings then you will appreciate the theory that I could mess with my brother and torture him on a daily basis but no one else had that power over him.  No one.  My mom knew this all too well.  So it came to no surprise when she received a phone call from a neighbor telling her that her lovely daughter (that would be me) had thrown a bike (yes, I said thrown) at her son (not the angel he pretended to be).  When my mom asked me, I said: “yes, so?”  Charming wasn’t I?  I then proceeded to explain that I was tired of him bullying my brother.  Me defending my brother was taking away valuable play time with my friends.  So I figured I should make it extremely clear that I had better things to do.  Therefore throwing a bike at him was the clearest point I could make.  He stopped after that.  Then someone took him on and started bullying him (they even stabbed him with a pencil on his forehead and leg!…they also had a point to make).

Note: I have a childhood friend who reads my blog….I bet she just started laughing because she might have guessed who I am talking about…go ahead Sophie B. tell everyone who it is….

Black-Bottom Banana Cream Pie

This pie reminds me of what lies beneath the surface…things you just don’t always see right away (like my love for my little brother).  Also, after the “incident” with my espresso tart.  I decided to put Martha’s book aside and try my hand at something a little bit more….mmmm…me?  As in not complicated, not visually perfect and to the point!

Recipe from:  Rachael Ray Magazine Sept. 2011

Ingredients:

2 boxes (5.3 oz. each) all-butter shortbread cookies broken

1/4 tsp. salt

5 tbsp. unsalted butter, 3 tbsp. melted and 2 tbsp. cold

3 oz. bittersweet chocolate (60% to 70% cacao), in 3 hunks

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

1 tbsp. amber rum

1 cup heavy cream, chilled

1 tsp. pure vanilla extract

2 large bananas

1 tbsp. confectioners sugar

How to:

Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and beginning to stick to the sides. Add the melted butter and pulse just until incorporated. Transfer the crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides. Freeze the pie shell. (note: you could easily use a pre-made graham cracker pie shell)

The crust, can't go wrong with shortbread cookies!

Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt. Whisk in the egg yolks over medium-high heat until the custard boils and is very thick, about 5 minutes. Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself). Meanwhile, whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan. Stir in the rum and transfer the rum custard to a heatproof bowl. Refrigerate until well chilled, stirring occasionally, about 2 hours.

Meanwhile, stir the chocolate custard, then stir in 1 tbsp. cream and the vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm up.

Try not to eat all the chocolate custard....so yummy

Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours to set.

I had 3 "smallish" bananas...it worked!

Again try not to eat too much of the custard before it hits the pie!

Whip the remaining cream with the confectioners’ sugar until it forms soft peaks. Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time.

almost there!

Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz. chocolate onto the top of the pie.

Ready to dig in 🙂

And of course this is where it got a bit ugly….

Not visually perfect but so delicious and creamy! Perfect combination with the delicious crust!

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Peace and What Lies Beneath,

Isabelle

Oh! Happy Day Fruit Salad!

Bright and Cheerful Fruit Salad!

Bright and Cheerful Fruit Salad!

The past few days have been filled with extreme highs and lows.  I feel like I am on an emotional roller coaster….I don’t like roller coasters.  I like slow and steady!  One of our great highs this week was finding out that our freshman daughter made the J.V. soccer team for her high school.  She worked really hard to get there.  We are extremely proud of her and would have been even if she hadn’t made the team, because we know how hard she tried.

That being said the stress of every day life with a teen has been affecting our home.  I don’t mean to sound so harsh but if you have teenagers in your home then you understand.  Even the best kids have “stuff” and although we all have been teenagers at some point…well, everyone is so different and they don’t come with an instruction booklet!  To add to this, once you have one kid figured out then the other one is completely different with a whole other bucket of issues!

The one thing that gets me through the day: humor.  That’s it.  Just try to laugh about anything and everything.  Oh and good friends to talk to always helps!  Thank you Jennifer 😉

To celebrate the girls’ effort and to come together as a team (in fact 2 teams: Varsity and J.V.) we are having a Family Fun Day.  The freshmen are responsible for fruits and vegetables.  I decided to make a special HUGE fruit salad with an orange & agave sauce.  Fresh, sweet and healthy, great for athletes 🙂

Ingredients:

Fruits and lots of them 😉 12 cups total (had 2 cups each: grapes, blueberries, strawberries, pineapple, apple, bananas)

1 cup orange juice

Juice 2 lemons & zest 1 lemon (keep the juices of each lemon separate)

1 teaspoon almond extract

4 tablespoons agave syrup (preferably organic) or honey (also organic and local if possible)

Shredded toasted coconut (optional, for serving) about 1/2 cup

How to:

Put all your fruit in a very large bowl.  Toss fruits with the juice of one lemon.  Set aside.

In a medium saucepan put your orange juice, lemon zest, lemon juice and agave syrup.  Bring to a boil and reduce to a simmer.  Let this cook until reduced by 1/3.  Add you almond extract and mix well.  Let this cool to room temperature.  Please do not put hot sauce over fruits….it’s just a bad idea!  When your glazed has cooled, pour over your fruits and toss gently to cover all.

To serve, scoop your fruit salad into bowls and sprinkle with coconut.  I love the contrast of the fresh fruits with a bit of sauce and the crunchiness of the coconut.

Fruit Salad and optional toasted coconut

Fruit Salad and optional toasted coconut

Fruit Salad with Orange and Agave Sauce

Fruit Salad with Orange and Agave Sauce

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Peace and Laughter,

Isabelle

Recipe also linked on these lovely pages:

Banana Snacking Cake

Banana Snacking Cake

Please, if you are sick and tired of my banana recipes….don’t let me know 😦   You’ll break my heart!  It is only because I keep finding good stuff to share with you guys.  Oh! and I really love bananas and peanut butter!!!!!

I think Elvis had the right idea with his fried pb, banana and bacon sandwich, to me that sounds absolutely perfect.  Then again, my brother and I use to eat peanut butter on our hot dogs…did I lose you?  Hello?  Anyone out there?  Are you grossed out?  Don’t be it’s actually quite good.  I don’t eat hot dogs anymore because I saw a special on TV and you can only imagine what I saw…I’ll never eat a hot dog again…sorry Oscar Mayer that’s just the way it goes.

I found this Banana Snacking Cake recipe in my Cooking Light Magazine.  I had to try it right away.  It is quite delicious, BUT you know me (and now you know I ate hot dogs with PB) I can’t leave well enough alone.  I had to add one more banana to the recipe…I mean COME ON; only 1 banana for a whole cake…ridiculous.  I also made up a peanut butter glaze!  That’s right PEANUT BUTTER GLAZE!

Ingredients:

1 1/2 cup flour (6.75-ounces net weight to be exact)

1/3 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup plain yogurt

2 mashed bananas

1/4 cup canola oil

1 teaspoon vanilla extract

1 large egg, lightly beaten

Peanut butter glaze (recipe to follow)

How to;

Preheat oven to 375F

Grease or spray a 9X9 or 8X8 square baking pan (I used an 8X8) set aside.

In a large bowl mix your flour, sugar, baking powder, baking soda, cinnamon and salt, set aside.  In another bowl mix your yogurt, mashed bananas, canola oil, vanilla, and egg.  Mix well and pour in your dry ingredients bowl.  Mix until just combined.  You will notice that the chemical reaction of the yogurt and the baking soda is taking place.  The mixture is quite “bubbly/fizzy”.  Pour into your prepared pan and bake in your preheated oven for 20-25 minutes

Cool for 10 minutes before putting on your peanut butter glaze!

The glaze

Ingredients:

2 heaping tablespoons peanut butter

2/3 cup powdered sugar

3-4 tablespoons water (I used about 3 1/2 tablespoons)

How to:

In a medium size bowl put your peanut butter and your powdered sugar, slowly add your water one tablespoon at a time until you get the consistency you desire.  When your cake is cooled place it on a serving plate (or keep it in the pan, I don’t judge) Using a toothpick poke holes in your cake…so the magically delicious glaze will soak into your cake!  Carefully pour and spread the glaze over the cake.  Take your time, this is not the Indy 500, this is pure deliciousness happening!

Serve!

Here is my piece:

moist, sweet and the glaze is simply amazing!

Printer friendly: Banana Snacking Cake & Glaze

Cooking Light: banana snacking cake

Peace and Peanut Butter,

Isabelle

Note: my recipe/post is also featured on Sweet as Sugar Cookies: Sweets for Saturday

Muffins a la banana, PB and Chocolate

Peanut Butter, Banana and Chocolate Chips Muffins

Peanut Butter, Banana and Chocolate Chips Muffins

Well, I did again….couldn’t get it out of my head….those darn peanut butter, banana & chocolate chips cupcakes were invading my dreams.  And besides I had to come up with something else to use my dear frozen bananas!  I wanted a “healthy” solution for breakfast. I turned it into: peanut butter, banana and chocolate chips muffins!  Creative, right?  Nevertheless, I am happy with the end results.  The bonus is that I use healthy wholewheat flour.  See I try…when it suits my needs… but I try, that does count!

I hope these little bundles of joy make it till 3:15 when the girls get home from school or otherwise I will be in a muffin coma!

What you will need:

1 cup of flour

1 cup of whole wheat flour

1 tablespoon of baking powder

1/4 teaspoon of salt

1/2 cup of brown sugar

2 large eggs

1 thawed frozen banana (see banana bread recipe for the exciting story)

3/4 cup of milk

4 tablespoons of melted butter or canola oil

1/2 cup of peanut butter, smooth or crunchy

1 cup of chocolate chips

Preheat your oven at 400F

Grease or line a 12-cup muffin pan.

In a large bowl put your flours (I guess you could use only whole wheat flour…I tried but at my house I sometimes have to be a bit sneaky, hence 2 flours), baking powder, salt and brown sugar.  Mix well and set aside.

In another bowl mix your eggs, milk, peanut butter,banana and melted butter (cooled a bit) or oil.

Add your wet ingredients to your dry ingredients at once and mix until just combined (do not over mix), finally add your chocolate chips (stop eating them first!).  Gently fold them into the batter.

Spoon your batter into your muffin pan, I like to use an ice cream scoop to do this, just makes my life easier!

Bake for about 20 minutes or until golden brown.

The smell as usual is simply divine:  peanut butter, bananas and chocolate….oh, dear!

smells divine!

smells divine!

Printer friendly version: Peanut Butter, Banana & Chocolate Chips Muffins

Peace and lovin’ muffin!

Isabelle

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,

Isabelle