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Hi.

Welcome to my blog! Here I document my daily adventures of motherhood, life, and all the sweet & savory food I eat along the way!

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Banana Nut Bread

Banana Nut Bread

So bananas are a staple in our home. Bananas are right up there on my list of eggs, avocados and sweet potatoes. All things I consume almost every single day. The only problem is that I happen to be VERY particular when it comes to bananas. I like my bananas PERFECTLY yellow. Not a hint of green or brown spot in sight. This means 1) I find myself going to the market every 2-3 days to buy fresh bananas and 2) I always seem to have a surplus of not-so-perfectly-yellow bananas. My husband doesn't mind spotty bananas, but he also doesn't care to have bananas every day like I do. Enter BANANA BREAD.

What better way to put my aging bananas to use than to make a deliciously, moist & sweet loaf of quite possibly the best banana bread you've ever tasted. I like to change it up by adding walnuts or pecans or chocolate chips for an extra sweet batch. This recipe is a foolproof guide to making delicious banana bread without even having to use a mixer!

Ingredients:

  •  1 1/2 cups wheat flour
  • 4 ripe bananas
  • 1 cup brown sugar or 1 cup of chopped Juicy medjool dates 
  • 2 eggs (room temp)
  • 4 TBSP Coconut oil
  • 1 teaspoon baking soda
  • 1/2 cup toasted & chopped walnuts  or pecans
  • 1 teaspoon vanilla extract
  • 1 TBSP cinnamon

Directions:

  1. Preheat oven to 350˚F. 
  2. Mix dry ingredients (flour, sugar & baking soda) together and set aside
  3. In a small bowl, beat eggs
  4. In a large mixing bowl, mash bananas and add beaten eggs and coconut oil
  5. Sift dry ingredients into mixing bowl and combine with banana mixture
  6. Add vanilla and nuts. Mix together making sure not to over mix.
  7. Pour mixture into a greased loaf pan
  8. Bake at 350˚F for 50 minutes

**To make muffins, pour batter into muffin trays (fill about 3/4) and bake for 45 minutes**

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