I can’t believe another week has gone by and fall is here
already. The leaves are changing, the weather has cooled, and the rustling of
leaves has begun. I have to say I do love autumn, I find it beautiful to go for
hikes and walk through the markets. Mr. VIP and I had a wonderful romantic
weekend away in Niagara Falls
We did a few of the museums downtown, the large Ferris wheel, Marineland. My favourite had to be the Maid of the Mist, it was worth the money and gets you up close and personal with the falls J. We got some great pictures and got very wet. We met some very nice people and had a beautiful Jacuzzi suite to relax in at night. On our way back we stopped inToronto Quebec
City
So my post is a day late, however this week has been very busy. From planning the trip, to my pour grandmother breaking a few ribs after falling from a step. So I didn’t get my baking done before leaving forNiagara ,
and than the hour we did get back just wasn’t the baking hour. So I woke up
nice and late this morning, started my wash and got my baking done.
If there is anyone out there like me, you have tons of over ripe bananas in your freezer that need to be cooked. Well today I can say I don’t have a single banana left in my fridge. I used the last dozen to make a couple banana loaves. I love banana bread, I always have. I’m not a fan of eating bananas raw, except for on peanut butter and banana sandwiches, this thanks to one of my dogs having to take pills and going through 3 bananas a day to make it happen. I now don’t like the smell of them. However, cooked into breads, cakes and muffins work wonderfully for me. Also with the spices, it is perfect on a cold autumn morning, a warm slice of banana bread with a little bit of butter is divine. That is exactly what I’m munching on while typing this up.
Banana Bread
Oven: 350F Makes: 1 loaf
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 beaten eggs
1½ cups mashed bananas (5 medium)
1 cup sugar
½ cup cooking oil or melted butter or margarine
¼ cup chopped walnuts (optional)
Grease a 9x5x3 inch pan or two 7½x3½x 2-inch loaf pans, set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and ¼ teaspoon salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened, batter should be lumpy. Fold in nuts. Spoon batter into prepared pan.
Bake in a 350F oven for 55 to 60 minutes, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely on wire rack.
Tip:
You can add chocolate chips or nuts to the batter (just like muffins). Now sometimes they get hidden and you can’t tell which loaf has something in it, and what it is. After filling the pans, sprinkle a little bit of the nuts or chocolate chips on top, this way you know what is inside the loaf.
So with Thanksgiving around the corner my next few recipes will be pumpkin based, and they are all brand new to me. Two are ones made by my mother while I was growing up, and I look forward to them every year. So this is my year to try my hand at these child hood and family favourites so that I will be able to make them for my kids, husband and whole family.
I hope everyone had a wonderful weekend, and has a great week ahed. I will see you again next weekend J.
Happy Baking!!
Sey
We did a few of the museums downtown, the large Ferris wheel, Marineland. My favourite had to be the Maid of the Mist, it was worth the money and gets you up close and personal with the falls J. We got some great pictures and got very wet. We met some very nice people and had a beautiful Jacuzzi suite to relax in at night. On our way back we stopped in
So my post is a day late, however this week has been very busy. From planning the trip, to my pour grandmother breaking a few ribs after falling from a step. So I didn’t get my baking done before leaving for
If there is anyone out there like me, you have tons of over ripe bananas in your freezer that need to be cooked. Well today I can say I don’t have a single banana left in my fridge. I used the last dozen to make a couple banana loaves. I love banana bread, I always have. I’m not a fan of eating bananas raw, except for on peanut butter and banana sandwiches, this thanks to one of my dogs having to take pills and going through 3 bananas a day to make it happen. I now don’t like the smell of them. However, cooked into breads, cakes and muffins work wonderfully for me. Also with the spices, it is perfect on a cold autumn morning, a warm slice of banana bread with a little bit of butter is divine. That is exactly what I’m munching on while typing this up.
Banana Bread
Oven: 350F Makes: 1 loaf
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 beaten eggs
1½ cups mashed bananas (5 medium)
1 cup sugar
½ cup cooking oil or melted butter or margarine
¼ cup chopped walnuts (optional)
Grease a 9x5x3 inch pan or two 7½x3½x 2-inch loaf pans, set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and ¼ teaspoon salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened, batter should be lumpy. Fold in nuts. Spoon batter into prepared pan.
Bake in a 350F oven for 55 to 60 minutes, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely on wire rack.
Tip:
You can add chocolate chips or nuts to the batter (just like muffins). Now sometimes they get hidden and you can’t tell which loaf has something in it, and what it is. After filling the pans, sprinkle a little bit of the nuts or chocolate chips on top, this way you know what is inside the loaf.
So with Thanksgiving around the corner my next few recipes will be pumpkin based, and they are all brand new to me. Two are ones made by my mother while I was growing up, and I look forward to them every year. So this is my year to try my hand at these child hood and family favourites so that I will be able to make them for my kids, husband and whole family.
I hope everyone had a wonderful weekend, and has a great week ahed. I will see you again next weekend J.
Happy Baking!!
Sey
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