Delicious Coconut Banana Bread

I have baked hundreds of banana breads.  It really is one of my most favorite thing to bake.  I often find myself looking over the bananas at the market for those that are no longer perfectly yellow or even slightly green but rather for bananas that have brownish-black speckles on them.  I have an eye out for ripe, banana bread ready bananas.  Bananas that are overly ripe are gems in my eyes. 

Recently, I found a gem of recipe for banana bread.  I am so excited to be sharing it with all of you! Honestly, I may have found my all time favorite recipe for banana bread.  It's made with a few unusual ingredients that you don't usually find in banana bread.  Coconut milk, canola oil and even almond extract are a few of these unusual additions in this recipe.  

The first time I made this recipe I followed it to the T.   I used all the required measurements and ingredients.  The bread came out amazing!  Absolutely delicious with a lovely texture.   The only way this banana bread could be any better would be if I could make it a bit healthier.  The original ingredient list called for all-purpose white flour and white sugar.  Which is fine but I really wanted to see if I could alter the recipe slightly and still get the same delicious results. 

I was completely delighted with my alterations!  My "healthier" substitutions were a success as the bread still tasted wonderful along with the soft crumb presence in each slice.  In place of the white flour I used whole wheat flour and then swapped out the white sugar for maple syrup.  The best part of this healthier version was when I could tell my friends and family that they didn't have to feel guilty about eating such a delicious banana bread.  It was a HUGE hit all around!  

Impress you friends and family and make this banana bread.  Everyone will love you for it! 

Coconut Banana Bread 
 (recipe altered from The Recipe Critic)
  
 Ingredients:
1/2 cup canola oil (melted coconut oil could easily be used in place of the canola oil) 
1 cup maple syrup (granulated white sugar can also be used in place of the maple syrup)
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1 3/4 cup whole wheat flour + 2 Tbsp (extra flour is added because of the use of maple syrup)
3/4 cup all purpose flour 
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt 
1 cup mashed ripe bananas (3-4 medium size bananas) 
1 cup coconut milk
1/2 cup shredded coconut

Directions:

Preheat oven to 350 degrees F.  Grease a 9x5 loaf pan (I used a tea loaf pan which is 12x4) and set aside.

In a large bowl whisk together oil and maple syrup.  Add in eggs and extracts.  Set aside.

In a medium bowl combine the flours, baking powder, baking soda and salt.  Mixing well with a whisk.

In another medium bowl combine mashed bananas and coconut milk.  

Alternating with the wet ingredients and flour mixture add them to the oil/maple syrup mixture.  Pour batter into prepared pan.  Sprinkle 1/2 cup of shredded coconut over batter and swirl gently with a butter knife to slightly incorporate into the unbaked bread. 

Bake bread for 1 hour to 1 hour and 15 minutes or until toothpick inserted into center of bread comes out clean.  If the coconut starts to brown too much cover with tin foil until bread is completely baked.  Cool bread before slicing.  Enjoy! 

Happy Coconut Banana Bread Baking!

{SRC} Breakfast Quesadillas

Do you ever find yourself stumped as to what to feed your kiddos?  I am constantly on the hunt for new meal ideas for my girls that are not only appealing to them but also healthy and well balanced.  This month my wishes were granted for a fantastic breakfast/snack to offer the girls.  It was through my fantastic Secret Recipe Club assignment for the month of May that I discovered, Breakfast Quesadillas on My Hobbie Lobbie. 

Trisha of My Hobbie Lobbie has a wide variety of recipes on her blog.  They range from a vast amount of delicious Goan food from India to healthy options for breads and even sinfully rich dessert recipes.  A well rounded collection of recipes. Honestly, it really wasn't easy for me to pick a recipe from Trisha's collection.  Just as soon as I picked one I would then find yet another one that I wanted to make.  But, as I stated above I am constantly keeping my eyes peeled for new, fun and healthy recipes to make for my precious girls. Breakfast Quesadillas won!  Winner for me and winner for the girls too.  They LOVED these delicious wedges of yumminess.  

The recipe calls for a tortia that is slathered with peanut butter and then layered with banana slices and sprinkled with dark chocolate chips.  Once the tortia has been folded in half it is then cooked in a frying pan on both sides until the insides become all warm and melty and the tortia is a pretty golden brown. Delicious.  And yes, healthy. 

I had lots of fun with this recipe as the second time I made it I switched it up a bit and made my own variation.  I made a scrumptious almond butter, maple cream and strawberry version.  Devine.  Deliciously devine.  

The possibilities are endless with these breakfast quesadillas.  Imagine making one with Nutella, almond butter and banana slices or even cream cheese and green olives for a savory version. Yum!  What version would you like best? 

Breakfast Quesadillas 

(recipe from My Hobbie Lobbie)  

Ingredients:

1 tortia - white or whole wheat

3 Tbsp peanut butter, smooth or crunchy

1/2 banana, sliced

10-15 dark chocolate chips 

non-stick spray, butter or coconut oil - for greasing your frying pan 

Spread peanut butter on 1/2 or all of tortia.  Place banana slices over PB and then sprinkle evenly with chocolate chips.  Fold tortia in 1/2 and place in a heated medium size frying pan that has been greased well.  Lower heat to medium-low and cook each side until golden brown, about a minute on each side.  Cut into wedges and serve.  Enjoy! 

Happy Breakfast Quesadillas Making!

An InLinkz Link-up

3-Ingredient ELVIS Soft Serve Ice Cream

Elvis was a pretty special guy.  He could swing and shake his hips like no one else out there.  He had a very distinctive way to talk and of course his singing was pretty darn cool too.  He even had a love for the combo of PB and banana.  My kind of guy! I'm pretty keen on the taste of these two flavors together.  I recently discovered that Nora from Natural Noshings is also quite happy with such a combo of ingredients. Yup, Nora shares a fabulous recipe (with ONLY 3 ingredients in it!) for a soft serve ice cream just like ELVIS would've liked.  Simple. Decadent with peanut butter and banana.  And so easy to make.

 

 

 

Natural Noshings has been my most recent assignment from the Secret Recipe Club which I participate in each month.  Once again my happiness to be "introduced" to a new food blogger was above and beyond with delight.  Nora is a completely adorable young lady who has a passion in life for delicious and wholesome food along with being physically active.  She's a gem.

 

 

As I browsed and explored through Natural Noshings I started to mark recipes that caught my eye.  My list began with her Cherry Walnut Oat Muffins (anything CHERRY stops me in my tracks) and then I found myself considering to make her recipe for Mediterranean Scramble with Goat Cheese (egg dishes are just the best....especially when I'm watching my carbs). But as soon as I came across the recipe for 3-Ingredient ELVIS Soft Serve Ice Cream I knew I had found my pick.  I had just bought a beautiful jar of natural peanut butter from Trader Joe's and I had a whole bag full of frozen bananas that were calling for some recipe action.  The third ingredient that was called for in the recipe is actually an optional one as you can choose what you'd like as a topping.  Nora went with crumbled bacon pieces sprinkled on top of her frozen delight.  I went with chocolate chips.  Chopped peanuts, a drizzling of honey, a dash of ground cinnamon or even just pain old yummy chocolate sauce are just a few more ideas of what could be used as the 3rd component to this sweet.

 

 

 

 

A food processor is the machine of choice to whip up this frozen treat.  I used my nutri-bullet and after struggling a bit to get to the finished project I decided that next time I make this recipe I will indeed use the food processor as it would probably be faster and more efficient. 

 

This recipe makes enough for 2 medium size servings or 1 large serving.  I ate half of my dish and saved the rest for later covered in the freezer as it was quite filling.

 

I thank you, Dear Nora for sharing this recipe in blog land so that I too can pass it onto many others to enjoy!

 

 

 

3-Ingredient ELVIS Soft Serve Ice Cream

           (recipe from Natural Noshings)

 

Ingredients:

 

4-5 medium to large bananas, peeled, sliced and frozen

2-3 Tbsps peanut butter - creamy, crunchy, salted or unsalted (your choice)

Topping of your choice - chocolate chips, chopped nuts, chocolate sauce, drizzling of honey, crumbled cooked bacon

 

Directions:

 

1. Place frozen banana slices and peanut butter into the bowl of food processor.  Mix until smooth.  Stop of scrape down the sides after a couple of seconds to make sure all bananas and PB is incorporated.

 

2.  Dish immediately into serving bowls to eat right away or place in a covered dish into the freezer. Sprinkle or spoon desired topping before eating.  Enjoy!

 

 

Happy 3-Ingredient ELVIS Soft Serve Ice Cream Making!

 

 

 

 



Banana, PB &Jelly Breakfast Shake (for March SRC)

 

 

Ahhhh the beauty of a shake! There is nothing better than a cold frosty shake in my book. Especially one that is delicious and healthy! YUM.  They are wonderful as you can load up your blender with lots of healthy ingredients and create a delicious and portable drink.  Kiddos love them.  Adults love them.  Shakes are simply the greatest!  

 

 

This little beauty of a shake I recently discovered on a treasure of a blog called, Our Table for 7.  I was assigned Erin's blog for March's Secret Recipe Club.  I couldn't have been more delighted for such an opportunity! ALL of Erin's recipes that she shares on her blog are full of amazing yumminess.  ALL. Of. Them!!   I have pinned a number of her recipes to try ASAP.  Not to worry, I will post them here on my blog to share with all of you.  I look forward to trying her Crockpot Potato Soup as I have tons of potatoes left over from St. Paddy's Day.  I also want to make her Brownie Batter Pancakes - my girls will go gaga over them!!  And then of course her Oatmeal Cinnamon Chip Bars are right up my alley.

 

 

I have spent a lot of time reading through Our Table for 7 and I can tell that she puts just as much care and attention to her blog as she does with all of her lovely kiddos.  She has a deep devotion and dedication to feeding her family and friends delicious food.  I can't thank her enough for all the time and energy that she puts into it.  :-)

 

 

Banana, PB & Jelly Breakfast Shake

                                    (recipe from Our Table for 7)

                        *This recipe makes enough for 2-3 servings

 

Ingredients:

 

1 large banana

2 cups COLD milk

1 Tbsp PB

1 Tbsp jam/jelly of your choice (I used strawberry jam)

1/2 tsp vanilla extract

3-4 ice cubes (my addition)

 

Directions:

 

1. Add all ingredients into blender and mix/pulse for about 30 seconds to 1 minute or until smooth.

 

2. Pour into glasses and enjoy!

 

 



 

Happy Banana, PB & Jelly Breakfast Shake Making!



Banana Bread Scones with Brown Sugar Glaze

 

 

I really did think I had seen it all when it comes to baking with bananas.  I have made dozens and dozens of banana breads! Such as Blond Banana Bread and Raisin Banana Bread.  I have baked cupcakes with bananas, muffins, coffee cake and bundt cakes too.  I have even made luscious banana desserts layered with creamy whipped cream and tender cookies.  But, I have yet to bake scones with bananas.  That is until just recently.  My baking world has since been shaken with happiness with discovery of this recipe of these amazing scones.

 

 

 

The scones themselves are not too sweet and have the lovely existence of a moist banana bread texture.  The brown sugar glaze that is poured on top is completely outstanding and brilliant.  I'm sorry but you truly can not make these scones without the presence of the glaze.  It just would not be fair to your taste buds.  I telling you do NOT skimp on the glaze and leave it out of this recipe.  You will highly regret it if you do.  End of story.
 

 

 

Go ahead and grab those precious ripe bananas and whip up this recipe.  You will be so glad you did.

 

Banana Bread Scones with Brown Sugar Glaze

(recipe discovered from the oh, so talented food blog of Cinnamon Spice and Everything Nice)

 

 

Scone Batter Ingredients:

2 large, ripe bananas - to equal about 1 cup mashed (I used 3 small)

4 Tbsp milk

1/2 cup plain yogurt or sour cream

1 tsp vanilla extract

2 1/2 cups flour

4 Tbsp granulated sugar

2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

4 Tbsp cold unsalted butter, cut into pieces

1/2 cup chopped walnuts - optional

 

 

Glaze Ingredients:

1 Tbsp salted butter

2 Tbsp milk

1/4 cup packed brown sugar

1/4 tsp vanilla extract

1/4-1/2 cup confectioner's sugar

raw sugar for sprinkling over top of scones

 

Directions:

1. Mash bananas and if needed add in enough milk (from the 4 Tbsp's) to equal 1 cup.  Stir in milk, yogurt/sour cream and vanilla extract to mashed bananas.  Set mixture aside.

 

2. In a large bowl whisk together flour, sugar, baking powder, salt and ground cinnamon. Add in butter pieces using a fork, pastry cutter or your finger tips until butter pieces are not bigger than the size of a pea. 

 

3. Add banana mixture into dry mixture.  Stir just until all of flour has been combined. Stir in chopped walnuts at this point if using them.

 

4. Place a piece of parchment paper over large dinner plate and then form scone dough into a disk on top.  The disk of dough should be at least 1" thick. Cover dough with another piece of parchment paper.  Place in freezer for 30 minutes.

 

5. Heat oven to 400 degrees F.  Flip scone dough onto a cookie sheet with the top piece of parchment paper being the lining of the cookie sheet. Peel off the second layer of parchment paper. Slice 8 wedges from the scone disk - pull them slightly apart to give them some room to expand.

 

6.  Bake for 25-27 minutes, until scones are firm to the touch and have light golden brown edges.  Cool completely and cut apart any scones that baked together.

 

7. Make glaze by melting butter and milk together in a large glass measuring cup in microwave for 30 seconds.  Add in brown sugar and vanilla extract.  Stir well to combine.  If needed microwave mixture an additional 30 seconds to allow for sugar to melt completely into butter/milk.   Whisk in confectioner's sugar - 1/4 cup at a time until you reach your desired consistency of a thick glaze. Pour glaze over scones and then sprinkle with raw sugar if desired.  Serve and enjoy!

 

 



 

 

Happy Banana Bread Scones with Brown Sugar Glaze Baking!



 



Hummingbird Bundt Cake

Calling all bundt cake lovers! Yooo-hooo!  Yes, I am reaching out to those of you that enjoy the beauty and simplicity of a good ole fashioned bundt cake. And this bundt cake recipe is to die for yummy-licious, this I can promise you.  Ripe bananas, shredded coconut, pineapple chunks along with toasted pecans all make up this lovely cake. 

 

 

And of course a lovely glaze to make the whole cake just perfect is also part of this recipe.

My theory behind the name of this cake is that hummingbirds love all of these sweet ingredients that make up this cake. What do you think?

Grab a bowl, your apron, a couple of ripe bananas and fire up your oven. It's Hummingbird Bundt Cake time! 
Hummingbird Bundt Cake
(recipe slightly adapted from myrecipes.com)

Cake Ingredients:

1 1/2 cups chopped pecans
2 cups flour
2 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs, lightly beaten
1 3/4 cup mashed bananas (about 4 large bananas)
1 (8 oz.) can crushed pineapple (I used chunk pineapple and just cut the chunks into 1/3's as I like my pineapple pieces to be bigger than the "crushed" pineapple)
1/2 cup shredded coconut


Glaze ingredients:

4 oz. cream cheese, cubed and softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1-2 Tbsp milk


 Directions:

1.  Grease and flour 14 cup bundt pan. Preheat oven to 350 degrees F.  Bake pecans in a single layer on a cookie sheet for 8-10 minutes or until toasted and fragrant - stir half-way through.

2. In a large bowl stir together flour and next 4 ingredients.  Add in eggs and next 4 ingredients - stir all together until dry ingredients are moistened.  

3. Sprinkle 1 cup of toasted pecans into prepared bundt pan.  Spoon cake batter over nuts.

4. Bake cake (at 350 degrees F.) for 1 hour and 10 minutes or until long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack for 15 minutes before removing from pan and cooling completely.

5. Prepare glaze by beating cream cheese and sifted powdered sugar together until light and fluffy.  Add in vanilla extract and then 1 Tbsp of milk.  Beat all together. Add in more milk to your preference of consistency.  Pour glaze over cooled cake and sprinkle with remaining chopped and toasted pecans.

Serve with happiness!

Happy Hummingbird Bundt Cake Baking!

Chunky Monkey Oatmeal Cookies

Coffee is pretty important to me.  It is part of my day.  Part of my daily routine I would say.  Every day before work you can usually find me either going through the drive-thru at Starbucks (if I'm running late) or stopping on Main St. in my lovely town at a delightful little coffee shop called, Brewbakers Cafe.  It is here at Brewbakers Cafe that I found inspiration to make these cookies. Not only do I worship the coffee served at this establishment but also the wonderful muffins that are baked fresh every morning right there in their tiny little kitchen. Such flavors as Raspberry Mango, Four Berry and Pineapple Apple are just some of the muffins that are sold at BC.  On Saturdays Chunky Monkey Muffins are available for my eating pleasure.  Yet another reason for me to live for Saturdays! Bananas, chocolate and pecans all together for breakfast in the form of a muffin....goodness is that just simple yumminess. So good!

If all three flavors could be in a muffin than why not exist in a cookie?  Sure enough after a little browsing through the internet (Pinterest to be exact) I came upon the perfect recipe for such cookies.  Hooray! One of the best parts of this cookie recipe is that it has oatmeal in it! I love adding rolled oats to my cookies as it gives the cookies a hearty and healthier appeal. 

I loved this recipe.  I had to share!  I hope you enjoy it as much as I did (and my family).

Oatmeal Chunky Monkey Cookies

(recipe found on Martha Stewart's site)

Ingredients:

1 cup flour

1/2 cup whole wheat flour

1 tsp salt

1/2 tsp baking soda

3/4 cup (1 1/2 sticks) butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp vanilla extract

1/2 cup mashed ripe banana (1 medium/large banana)

1 cup rolled oats

8 oz. semisweet chocolate, cut coarsely chopped into 1/4 inch chunks (I used Nestle semisweet chunks)

1/2 cup coarsely chopped walnuts (I used pecans)

Directions:

1. Preheat oven to 375 degrees F.

2. Whisk together flours, salt and baking soda in a small bowl - set aside. 

3. Cream together butter and sugars until light and fluffy. Add in egg and vanilla extract - mix until combined.  Add in mashed banana and then flour mixture - just until combined.  Stir in oats, chocolate chunks and nuts.

4. Drop cookie batter onto baking sheets lined with parchment paper.  Allow 2 inches between each cookie scoop.  Bake for 12-13 minutes.  Allow cookies to cool on sheets for 5 minutes before removing.  Then grab a glass of milk and enjoy!

Happy Chunky Monkey Cookie Baking!

Super Yummy Banana Crumble Cake

I know...not another recipe made with bananas! - sorry but I just have to share this one with all of you because it is SUPER yummy and full of delicious and fun ingredients.  White chocolate chips, sour cream, pecans  (or chopped nuts of your choice) and of course, ripe bananas are just a couple of mouth watering characters that come together to make this cake.  And it's not a small cake either. It feeds a crowd. It's a great cake to make to bring to a pot luck or any event that you want to share with others.

Banana Crumb Cake

(recipe from Julie's Eats & Treats...goodness this blog is a gold mine of wonderful recipes!)

Ingredients:

2/3 cup pecans (the original recipe asked for silvered almonds)

1/4 cup brown sugar, packed

2/3 cup butter, softened

1 1/2 cup sugar

2 eggs

3/4 tsp vanilla extract (if you choose to use the silvered almonds you could do almond extract instead of the vanilla)

3 cups AP flour

2 tsp baking soda

1/4 tsp baking powder

2 cups mashed ripe bananas (3-4 bananas)

1 cup sour cream

1 cup vanilla or white chocolate chips (YUMMY!)

Directions:

1. In small bowl, combine pecans and brown sugar for the topping.  Set bowl aside for later.

2. In a large mixing bowl, cream butter and sugar together until light and fluffy.  Add in eggs, one at a time, beating well after each addition.  Add in vanilla extract.

3. In yet another bowl combine flour, baking soda and baking powder.  Add these dry ingredients alternately with the mashed bananas and sour cream to the creamed mixture of butter/sugar/eggs/etc.

4. Fold in the vanilla chocolate chips to the batter.

5. Spread batter into a greased 9x13 pan.  Sprinkle reserved topping mixture over batter.  Pop into a preheated 350 degrees oven for 35-40 minutes or until toothpick inserted in center of cake comes out clean.

Cool slightly and serve.....

 Happy Banana Crumble Cake Baking!

Banana Split Dessert

Such a great dessert we have going on here.  FULL of good layers of creamy and fruity yumminess. The foundation of this dessert is made up of crushed cookies and then is built up with a creamy sweetened cream cheese layer followed up by a layer of crushed pineapple then sliced bananas, a smooth and decadent vanilla pudding layer, finalized with fluffy sweetened whipped cream which is garnished with chopped nuts and toffee bits.  So good.  SO GOOD!!!

Banana Split Dessert

(recipe comes from Butter and Oven Mitts)

Ingredients:

1 1/2 cups Nilla Wafer cookies - crushed finely

1 1/4 cup sugar - divided

1/3 cup butter - melted

16 oz. cream cheese - at room temperature

28 oz. crushed pineapple - well drained (reserve a little bit of juice for brushing over sliced banana layer)

4 whole bananas

2 cups milk

1 large box instant vanilla pudding

2 cup heavy cream

1/4 cup powdered sugar

2 tsp vanilla extract

1 cup chopped nuts (pecans or walnuts...your choice)

1/4 cup toffee bits

marachino cherries (with or without stems)

Directions:

1. In a medium bowl combine crushed cookies, melted butter and 1/4 cup sugar.  Press cookie crumb mixture into bottom of 9x13 pan.  Set aside.

2. Beat together cream cheese and remaining 1 cup sugar.  Beat together until light and fluffy then gently spread over cookie crumb layer.

3. Next spread the crushed (and WELL drained) pineapple over cream cheese layer.

....and then top with sliced bananas...

To avoid bananas from getting brown you can brush the tops of them with reserved pineapple juice.

4. In a medium bowl beat together milk and pudding mixture until thickened.  Set aside. 

5. In (yet another) bowl combine heavy cream, vanilla extract and powdered sugar and beat until soft peaks form.  Take 1 cup of whipped cream and gently fold into pudding mixture.  Layer over sliced bananas.....

6. Spread remaining whipped cream mixture over pudding mixture and then garnish with chopped nuts and toffee bits.  YUM!

Chill for a couple of hours and then top off with marachino cherries (and mini American flags too if you want) just before serving.

Hello there yumminess.  Goodness to you look WONDERFULLY edible!

Happy Banana Split Dessert Making!

Banana Bread x 2 = Happiness! :-)

I just love banana bread!  Actually I just LOVE anything baked with bananas.  I always get excited when I discover a couple of ripe bananas.  This means I get to challenge myself to find a new "banana baked goodie" recipe.  I have found wonderful recipes for banana bread.   I have also found a fabulous recipe for Banana Coffee Cake.  Cupcakes are fun to make too with bananas.  Like the Banana Cupcakes with Peanut Butter Frosting I have made.  My most recent banana recipe discovery has granted me with TWO great recipes for banana bread.  One that show cases the combo of raisins and bananas along with combining white and whole wheat flour in the batter (Banana Raisin Bread) and then the next recipe is SWEET and super pretty with a nice light yellow color of a bread (Buttery Blonde Banana Bread). 

Try these two recipes out and let me know which one you liked best.  For that fact share with me some of your favorite "banana baked goodie" recipes....I can never have enough!

I liked the Banana Raisin Bread because it was not only full in banana flavor but also had a nice chewy texture.  I loved having slices of it with good natural PB...yum! I felt like I was doing my "healthy deed" of the day by eating this bread. :-)

Banana Raisin Bread

(recipe from Cooking During Stolen Moments)

Ingredients:

1/3 cup butter, melted

2/3 cup sugar

2 large eggs

1 tsp vanilla extract

1 cup (2 medium) mashed ripe bananas

3 Tbsp milk

1 cup AP flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp ground cinnamon

 1/2 tsp baking soda

1/4 tsp salt

 1/2 (heaping) cup raisins

Directions:

1. Preheat oven to 350 degrees F.  Grease a 9x5 loaf pan and set aside.

2. Cream together butter and sugar for 5 minutes.  Add in eggs and vanilla extract - mix well all together.  Add in mashed bananas and milk - again, mix well all together.

3. In a medium bowl combine flours, baking powder, cinnamon, baking soda and salt.  Slowly add in flour mixture to the banana mixture.  Stir in raisins.

4. Pour batter into prepared loaf pan and bake for 55-60 minutes.  Cool, slice,serve and enjoy!

*********

The next banana bread recipe is sweeter than the Banana Raisin Bread.  It definitely reminds me of a Blonde Brownie as it is has a soft light yellow color and has a wonderfully comforting taste about it similar to such a brownie.  All you need is a nice hot cup of tea along side a slice of this bread and you've got a perfect afternoon snack.

Buttery Blonde Banana Bread
(recipe from the fabulous Jaime @ Jaime Cook's it Up!)
Ingredients:

1/2 cup butter, softened

1 1/2 cup sugar

2 eggs, well beaten

1 cup (2-3 bananas) mashed bananas

4 Tbsp buttermilk

1 3/4 cup flour

1 tsp baking powder

dash of baking soda (that's right a dash)

1/4 tsp salt

1/2 tsp vanilla extract


Directions:

1. Preheat oven to 350 degrees F. Generously grease 9x5 loaf pan and set aside.

2. Cream together butter and sugar.

3. Add in eggs, mashed bananas, buttermilk and vanilla extract to the creamed butter and sugar.

4. Combine dry ingredients in a medium bowl and then add to banana mixture.  Mix just until combined - you don't want to overmix this batter.

5. Pour batter into prepared pan and bake for 55-60 minutes.  Cool, slice, serve and ENJOY!

Happy Banana Raisin Bread and Buttery Blonde Banana Bread Baking!