Sunday, September 21, 2014

Best Ever Banana Nut Bread

I lured you in with my title  "Best Ever" Banana Nut Bread.  The truth is this banana bread is damn good.  All these years and what seems like a thousand recipes later, I finally stumbled on a recipe that is going to become part of my permanent file.

There is this vague recollection in the forest of my mind that banana cake was made for my birthday in my very early years. It must have stuck because I have a fondness for things banana, except for bananas foster.  There is something about setting bananas on fire, and having your bananas served up warm, wet and gooey. Sorry, I digress.

Let me end by saying if you have overripe bananas hanging around on your kitchen counter or bagged up by the dozen in the freezer, then this post serves as your inspiration to get making Banana Bread!



Banana Nut Bread
Makes on 9x5-inch Loaf
Recipe from Food and Wine


Ingredients:
3/4 cup coarsely chopped walnuts (3-ounces)
1-1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed (1-1/4 cups)
1 teaspoon pure vanilla extract

Directions:
1.  Preheat the oven to 350 degrees F.  Coat a 9x5 inch loaf pan with cooking spray.  Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.

2.  In a medium bowl, whisk the flour with the baking soda, cinnamon and salt.  In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy.  Add the mashed bananas and vanilla and beat until smooth.  Stir in dry ingredients until throughly blended.  Fold in the nuts.

3.  Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean.  Let the loaf pan cool in the pan for 10 minutes before turning it out onto a rack to cool completely.  Wrap the bread in plastic and refrigerate for up to 5 days or freeze for up to 2 months.

Enjoy!

Sunday, September 7, 2014

Big, Fat, Chewy Chocolate Chip Cookies


In case you are in the mood for chocolate chip cookies……And you don't have a personal recipe to call your own.



Big, Fat, Chewy Chocolate Chip Cookies
Makes about 18 cookies
Recipe from All Recipes


Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup insalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips

Directions:
1.  Preheat the oven to 325 degrees F (165 degrees C).  Grease cookie sheets or line with parchment paper.

2.  Sift together the flour, baking soda and salt.  Set aside.

3.  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg, and egg yolk until light and creamy.  Mix in the sifted ingredients until just blended.  Stir in the chocolate chips by hand using a wooden spoon.  Drop cookie dough 1/4 cup at a time onto prepared cookie sheets.  Cookies should be about 3 inches apart.

4.  Bake for 15 to 17 minutes in the preheated oven, or until edges are lightly toasted.  Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Enjoy!