Do you have a dessert recipe that you can just whip up in a few minutes because you’ve made it so many times? Maybe you call it your “signature” recipe that defines you as a baker? If you have one, please share with me what it is – I’d really like to know! Mine is this banana bread recipe. I have used this recipe for years and haven’t felt the need to switch recipes. This is the one, the tried and true. Everyone in my household loves my banana bread. It just makes everyone happy! My house smell wonderful. I have a happy husband, happy kids, and that makes me happy, and yes, I am that domestic goddess who excels in her baking and loves to hear the compliments knowing deep inside it was really no trouble at all. I have this recipe down.
That’s all love right there!
This is the only recipe that I make from this book. My husband once told me: “If you can get 1 or 2 recipes out of a cookbook, then it’s worth spending the money on it.” I love my husband! I always double the recipe because it goes quick (we are a family of 5) and because sometimes I like to share a loaf. A doubled recipe yields 2 smaller loaves and a bigger loaf.
A trip to the grocery store always includes a lot bananas, and if they go “bad” (I’m talking beyond spot stage), well, that’s a good thing because that’s the time to make banana bread.
Banana Nut Bread – Adapted from “Can We Cook” by Jackie Olden
Yields 1 loaf
3 medium bananas
1/2 cup butter or margarine (I use butter)
1 cup sugar
2 eggs, beaten
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup pecans, chopped (optional)
Preheat oven to 350 degrees. Mash bananas and sprinkle with lemon juice. In a separate bowl, cream butter and sugar. Add eggs and salt, beat well. Add flour and soda. Beat well; add vanilla, pecans (if using), and mashed bananas. Grease and flour a loaf pan (9x5x3″). Pour batter into cake pan and bake for 45 minutes or until toothpick comes out clean. Do not overbake. To successfully slice bread, cool several hours or overnight or if you can’t wait, partially freeze. Now you can slice without crumbling.
Ah, Pinterest! Are you on? For people who don’t know what Pinterest is, it’s a virtual pin board where you can catalog and share the things you love. When I first saw it, I didn’t like it because I didn’t want to reveal what I liked for all to see. It’s like an open book and I wanted to keep it closed. Selfish, I know, haha! But then one day I saw a picture of a beautiful umbrella in the “invite screen” and I decided to join on the spot.
That umbrella was going to be my first pin, I decided. After I signed up, I looked for that umbrella, and you know what? I couldn’t find it! Well, I decided to pin and the more I saw, the more I pinned. Re-pinned, actually. Re-pinned other people’s pins, who had re-pinned other people’s and…(you get it?). Pretty soon you have a board. You pin pictures. You follow people. You Ooo & Ahh! And I’m a good re-pinner! For days I was pinning, staying up late and pinned, and pinned. I was hooked! Pinterest members know what I’m talking about. You just get in “The Zone” and you walk away feeling inspired without doing a thing. Yeah, gotta love it :o)
I saw this eggnog bread on Pinterest and I pinned it to my Cooking and Baking board. I decided to try it out because then I could say that I actually tried something from Pinterest and say to myself that all this pinning isn’t a waste of time, ha! But seriously, Pinterest is a catalog. Of the things you love. And it’s nice to share.
Eggnog Quick Bread
1 cup sugar
1 cup eggnog
1/2 cup butter, melted
2 tsp. rum extract
1 tsp. vanilla extract
2-1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
Eggnog glaze: 3/4 cup sifted confectioner’s sugar (to ensure no lumps), enough eggnog to make a glaze (I used about 2 tablespoons).
1. Beat eggs in a large bowl. Then add next 5 ingredients, blending well. Add remaining ingredients and stir until just moist. Pour into a greased 9×5 loaf pan and bake at 350 degrees for 45 to 50 minutes. Makes one loaf.