Monthly Archives: April 2020

Banana Nut Bread

I hope everyone is well and safe during this scary time.  I haven’t been too motivated for baking or cooking but I did bake up some banana bread.

I have to admit that I had never made banana bread before.  I’m not sure why because I do like bananas and homemade breads.

Banana bread belongs to the category of pastry as quick breads, more like a cake or muffin.  There is no yeast required because the rise comes from the addition of baking soda and/or baking powder into the batter.

Mary Ellis Ames, a well known home economist in the 1930s-’50s, is credited with developing the first-ever published recipe for banana bread.  The recipe was included in the 1933 edition of Pillsbury’s Balanced Recipes cookbook.  Source for info on banana bread is from Wikpedia.

I’m glad I finally decided to bake banana bread.  This is a delicious bread with a lot of banana flavor.  I like a slice of it with lots of butter and a cold glass of milk.

Adapted from a James Beard recipe.  

Banana Nut Bread

  • Difficulty: easy
  • Print

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup mashed, very ripe bananas (2-3 large bananas)
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts (or pecans)

Preheat the oven to 350°F.  Butter and flour a 9×5 inch metal loaf pan.  Set aside.

In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.

Cream the butter and gradually add the sugar.  Beat until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Add the mashed bananas, milk  and vanilla extract and mix well.

Add the flour mixture and beat on low speed until just incorporated.  Do not over mix.  Fold in the chopped walnuts.

Pour the batter into the prepared loaf pan.  Bake for 45-55 minutes or until a toothpick or tester inserted into the center comes out clean.  Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.  Cut into slices and serve.  Makes 1 loaf.

I don’t live in the country but I do see deer quite often.  A couple of weeks ago there were 4 or 5 in my backyard.  Here is a picture of two of them that I managed to get a picture of before running off.

Be safe everyone.

Easter Marshmallow Bark

These are such unsettling and uncertain times that it has been hard to even think about posting a recipe.  I hope everyone is safe and doing good under the circumstances.

I had planned to make this Easter Marshmallow Bark for our family Easter Dinner but guess we won’t be having a family gathering this year.

If you are looking for a new Spring or Easter treat, this is an especially easy one to make.  Plus, it only has two ingredients: chocolate chips and marshmallows.

Easter Marshmallow Bark

  • Servings: 6
  • Difficulty: easy
  • Print

1 bag of white chocolate chips (11 or 12 ounce size)
3 cups mini rainbow marshmallows

Line an 8×11 inch baking  dish or a half-sized cookie sheet with parchment paper or aluminum foil (for easy cleanup).

Measure out 3 cups of the marshmallows and set aside.

Pour the chocolate chips into a large glass bowl and microwave for about 1 minute 30 seconds or until the chocolate is melted when you stir it.

After chocolate is melted, add marshmallows and stir to coat.  Transfer the chocolate marshmallow mixture to the prepared pan.  Press down slightly to make an even layer.  Place in the refrigerator for 30 minutes or until chocolate is set.  Remove from the pan and cut into bars.  Store in an airtight container in the fridge.  

Notes:
1.  I used Ghirardelli brand white chocolate chips which are 11 ounce size.  Other major brands are 12 ounce size.
2.  Metal Easter shaped cookie cutters can be used instead of cutting into bars.

Be safe everyone.

 

 

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