Oh boy . . . has anybody missed me?
It’s been a while. Well . . . just longer than my normal routine.
I’m hoping tomorrow I will find myself in the kitchen doing something other than Blanching veggies and cleaning raspberries!
I buy a lot of bananas. I will only eat them mostly green, and they speckle much too quickly. I buy too many on purpose, because it gives me an excuse to make Banana muffins, cake, pancakes and of course . . . Our favorite Banana Bread. My hubbie has professed this recipe to be perfect! I’ve made at least 100 different recipes, so that’s really saying something.
Lately, I just haven’t had the time to worry much about picture taking.
I almost didn’t post one, because the picture stinks . . . but the bread doesn’t. Ignore the picture and make the bread.
What have I been doing????
Last week was filled with wonderful family visiting from near and far. A lot of dishes and desserts were prepared, but I it was gobbled up too quickly, to snap pictures or write tutorials. For that . . . I’m sorry. One of the yummy candies I made, was “Princess Michelle’s” . . . well, at least a copy cat of that Boston Cream center, covered in Milk Chocolate and Crunchy toasted Coconut. I will certainly make them again, with a picture tutorial. They didn’t last long! Those of you in my area should know what that sweet confection is. Of course, nothing beats Florence’s Exquisite Chocolates,but they run a close second. Now . . . my days and nights seem to be filled up with yard work and of course our mammoth size garden! My good husband is truly a farmer, and once we sold most of our farm ground, he decided to bring it all to our house…ugggg. We have lots and lots of peas that need picked daily, beans, broccoli, cantaloupe, carrots, red and white potatoes, corn, strawberries and enough raspberries to feed an army. They seem to need picked twice a day. I’m serious now!! So for now, be patient with me . . . I’m OLD and SLOW! Make this Banana Bread though – it will bring a smile to your face.
OUR FAVORITE BANANA BREAD
1/2 cup Crisco or Canola Oil
1 – 1/2 cups sugar
4 Tablespoons Buttermilk
1 Tablespoon Vanilla
4 large bananas, very ripe
2 cups all purpose flour
1 Teaspoon Baking Soda
1 – 1/2 cups of chopped walnuts (opt)
*If you don’t add nuts, add 2 additional Tablespoons of flour to compensate.
Cream the oil and sugar together. Next, mash the bananas and add to sugar and oil. Add buttermilk and eggs and vanilla to the sugar mixture. Mix the flour and soda together and add to the sugar/banana mixture. Stir in the chopped nuts. Pour into 2 large loaf pans sprayed with pam and dust lightly with flour. Bake at 375 degrees about 55 minutes or until done in the center, or bake about 45 minutes for smaller loaves. These freeze well.