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!

Chocolate and Coffee Zucchini Bread

There is no doubt about it that my daily cup of coffee is a BIG part of my life.  It is usually the one of last things I think of when I go to sleep at night (looking forward to my morning cup) and the first thing I think of when I wake up! So yes, a hot cup of coffee is a delight to me.  I also enjoy baking with coffee as it truly accents the flavor of chocolate so well. And yes chocolate is yet another essential in my life.  Coming across this recipe for Chocolate and Coffee Zucchini Bread was a complete delight!  I found the recipe on Shockingly Delicious - a food blog by the lovely and kind, Dorothy.  I have followed Dorothy's blog for quite awhile now and have always enjoyed her recipes and stories. I was delighted to be assigned to her blog this past month through the Secret Recipe Club.

 

 

I dove right into my assignment to Dorothy's blog making her Best Onion and Mushroom Burgers.  Such. Delicious. Burgers!!! I highly, highly recommend whipping up a batch of these burgers.  Simple recipe for a family week night dinner or a fun and comforting dinner idea for the upcoming BBQ season.  I had all intentions of making these burgers again and photographing them for my Secret Recipe Club assignment but then switched gears drastically when I discovered this chocolate, coffee and zucchini delight of a quick bread.  What a treat! A perfect quick bread that can be made year round with ready available ingredients.  Easy to put together and lovely to eat.  Perfect!

 

 

I added some chocolate chunks and chopped walnuts on top of my bread.   I like to show what may be inside.... :-)

 

Chocolate and Coffee Zucchini Bread

                  (recipe from Shockingly Delicious)

 

Ingredients:

 

1cup grated unpeeled zucchini

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

2 eggs

2 tsp vanilla extract

4 Tbsp good quality cocoa

1 tsp instant coffee (or espresso) powder

1/2 tsp salt

1/2 tsp baking soda

1/2 cup mini (or regular) semi-sweet chocolate chips

1 1/2 cups flour

*1/4 cup chopped nuts (I used walnuts) - optional

1/4 cup chopped chocolate - optional

 

Directions:

 

1. Preheat oven to 350.  Grease a 9x5 loaf pan - set aside.

 

2. Take grated zucchini and gently roll into 2 layers of paper towels.  This is will help get rid of a lot of the moisture in the zucchini. Set aside.

 

3. Cream together butter and sugar until light and fluffy.  Add in eggs, vanilla extract, cocoa and coffee powder, salt and baking soda. Beat all together to combine.

 

4. By hand mix in zucchini and chocolate chips.  Also by hand, gently mix in flour - just until combined. Pour batter into prepared pan.  Top with chopped nuts and chocolate if you wish. Bake for 55-60 minutes.  *Cover bread with tin foil if the nuts begin to brown. Cool bread and enjoy with a hot beverage of your choice and a lovely book. Happiness!

 

 

 

Happy Chocolate and Coffee Zucchini Bread Baking!

 

 

 

 



An InLinkz Link-up

Maple Cornbread mini Loaves

Today I bring you a VERY special treat from my monthly assignment of the Secret Recipe Club.  I discovered a delicious recipe for Cornbread Muffins on the blog called, Enriching your Kids .  Shirley, who writes and creates this blog, is full amazing ideas for healthy and nutritious meals for her children.  I  loved exploring through her blog as I read all the different (and foreign to me) names of her dishes and ingredients that originate from India. 

 

I came upon this recipe for cornbread muffins and decided to make it but with a little twist.  I had just bought a 1/2 gallon of REAL maple syrup from a friend of mine and thus I was just itching to open it for a taste.  No better way than to do so by baking with it! So, I switched out the honey that was called for in the recipe for maple syrup.  Delicious!

 

 

And then to take it just one step further I made the cornbread into mini loaves instead of muffins. I pictured wrapping up a little loaf of this bread along side a bottle of maple syrup. Both could be tucked away in a sweet basket as a homemade gift for the up coming holiday season.  There is nothing better than a gift from your kitchen in my book!

 

 

I definitely encourage a visit to Enriching your Kid as I am sure you will enjoy your time there just as I did.  And, be sure to check out all the scrumptious creations in the links found below as these are all from my fellow Secret Recipe Club friends! :-)

 

Maple Cornbread mini Loaves

(original recipe found on Enriching your Kid)

 

Ingredients:

1 cup cornmeal

1 cup flour (Shirley's recipe called for whole wheat - I used white)

1 tsp baking powder

1 tsp baking soda

1 egg, slightly beaten

1 cup milk

1/2 cup maple syrup (or HONEY)

1 Tbsp butter, melted

 

 

Directions:

1. Preheat oven to 350 degrees F.  Grease desired pans (2 mini loaf pans or 12 regular size muffin tins).

 

2. In a large bowl combine and mix well all together the cornmeal, flour, baking powder and soda. 

 

3. Mix together egg and milk and pour into a well of the dry ingredients.  Add in melted butter and maple syrup too.  Stir just until combined being careful not to over mix batter.

 

4. Pour into prepared pan and bake.  20-22 minutes for mini loaves or 15 minutes or muffins.  Cool slightly before serving.  A little drizzle of warmed maple syrup over the top would be delightful!

 

 

 

Happy Maple Cornbread mini Loaves Baking! 

 

 



 



Glazed Maple Cinnamon Quick Bread

 

I treasure having the opportunity of expressing and sharing some of my passions in life with others.  Especially when it comes to baking and my life in the kitchen.  Baking is in a sense "food for my soul." It makes me happy.  It makes me sane.  It makes me whole.  It makes ME who I am. 

 

 

As much as I love the opportunity to bake I also LOVE to share what I bake.  It helps my mid-line some what under control and it provides me the delightful experience of giving to others.   Today I want to share with all of you a fabulous recipe that I recently discovered from one of my all time favorite food blogs, Buns In My Oven.  I have made many, many recipes from Karly's blog.  She never disappoints with all of her scrumptious creations.  This recipe that I honor today almost put me over the edge with baking happiness as it contains many of my most favorite ingredients.  PURE maple syrup for one and then of course the addition of browned butter is completely brilliant! Maple syrup and browned butter in one recipe allows for magical and rich yumminess. The last step in this recipe calls for the addition of COLD butter pieces that have been carefully coated with ground cinnamon into the bread batter allowing for little bursts of precious cinnamon all throughout the bread.  Perrrrrfection! Complete perfection.  And then of course having buckets of sugary smooth glaze drizzled all over the top of the bread (with plenty of left over for your spreading pleasure on individual slices) completely tops off (literally and deliciously) the amazing bread.

 

Make. This. Bread.  PLEASE!!!!

 

 

Glazed Maple Cinnamon Quick Bread

(Recipe from the adorable and scrumptious,  Buns In My Oven)

 

Ingredients:

For the bread:

2 1/4 cup flour

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp salt

1 cup pure maple syrup

1 cup buttermilk

2 large eggs

1 tsp vanilla extract

1/4 cup browned butter

1/4 cup COLD butter, cubed

1 Tbsp ground cinnamon

For the glaze:

1 cup powdered sugar

1/4 cup heavy cream (or half and half which is what I used)

1/2 tsp vanilla extract

1 tsp imitation maple syrup flavoring (my own addition as I wanted the glaze to taste of maple syrup too)

1/4 tsp salt

 

Directions:

 

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

 

2. Sift together flour, baking powder, baking soda, ground cinnamon and salt in a large bowl.

 

3. In a medium bowl, whisk together the maple syrup, buttermilk, eggs and vanilla extract.  Slowly whisk in browned butter.

 

4. Combine wet ingredients with dry. Mix just until combined.

 

5. In a small bowl combine COLD butter pieces and 1 Tbsp ground cinnamon. Gently fold in coated butter pieces into the batter.

 

6. Pour batter into prepared bread loaf pan and bake for 45 minutes or until a toothpick inserted in the center of the bread comes out clean.

 

7. Make glaze while bread is baking by whisking together all glaze ingredients in a medium bowl.  If necessary add in a little bit more sugar or cream to reach desired consistency. Drizzle glaze over completely cooled bread.  You will have extra glaze after pouring it over the top of the bread.  Eat it by the spoonful or spread it onto bread slices....it should NOT go to waste!

 

Enjoy!

 

 

Happy Glazed Maple Cinnamon Bread Baking!

 

 



Caramel Swirled Apple-Pear Bread (Week #3 of 12 Weeks of Holiday Treats)

 

 

Confession.  I baked this bread twice in a 12 hour period of time.  Not once but twice I say. Yes, this quick bread which is packed with chunks of apples and pears, oozing with cinnamon happiness and swirled with a rich loveliness of caramel sauce is NO joke.  I promise you that once you make it once you will then make it twice within a day.  Bake one loaf for yourself and one to give away.  EASY!   Even better, bake a couple as holiday gifts!! This bread would absolutely perfect wrapped up in a pretty package and handed off to friends and family for the holidays.   They will all love and thank you for it over and over again -  I can promise you that.  So put your apron on and get out your apples and pears!  It's time to make a lovely quick bread.

 

 

 

Thus I present to you my #3 entry for the 12 Weeks of Holiday Treats. I can't thank Brenda from Meal Planning Magic for all the hard work and dedication she has put towards making this 12 week party happen.  Hugs of gratitude to sent to you dearest Brenda!
 

 

 

 Feel free to make this bread with just apples as the original recipe only used apples.  Also feel free to use store bought caramel sauce (simplicity is crucial during the holidays!) or you can use the recipe I posted last week for Homemade Caramel Sauce - it's super yummy and very easy to make. The original recipe also called for pouring caramel sauce over the top of the bread when baked and cooled.  Such a good idea!  I did not do so for either of my breads but I promised myself that the next time I make this recipe I will. 

 

 

Caramel Swirled Apple-Pear Bread

(recipe altered slightly from one of my all time favorite blogs - Bakingdom)

 

Ingredients:

 

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

1 stick unsalted butter, at room temperature

1/2 cup brown sugar

1/2 cup granulated sugar

2 eggs

2 medium apples - peeled, cored and cut into small chunks (shredded is fine too)

1 medium pear - peeled, cored and cut into small chunks (shredded if you prefer)

1/4 - 1/2 cup caramel sauce - homemade or store bought

 

Directions:

 

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

 

2. In a medium bowl combine flour, baking soda, salt, cinnamon and cloves. Set dry mixture aside.

 

3. Beat butter and sugars together until light and fluffy.  Add in eggs one at a time - mix well inbetween each one.  Add in 1/3 of flour mixture, mix to combine and continue with remaining 2/3's flour mixture.  Do not over beat as that will create a "tough" bread.

 

4.  Gently stir in prepared fruit.

 

5.  Pour 1/2 of bread batter into prepared pan and then pour caramel sauce over batter. Finish by topping with remaining bread batter.



 

6. Bake for 50-60 minutes.  Rotating pan half way through.  A toothpick inserted in center should come out with only a few crumbs stuck to it when bread is done. Cool for at least 30 minutes before slicing and enjoying.  Don't forget, you can always drizzle some caramel sauce over the top of your bread before slicing...it sure looks good that way!

 

 

 



 Happy Caramel Swirl Apple-Pear Bread Baking!



Zucchini Cornbread

 

Ladies and gentlemen it is time for you to try your hands at making a cornbread.  Yes, a cornbread.  Not just any kind of cornbread either.  I want you to get ready to make a cornbread that has a very special ingredient.  Zucchini.  That's right ZUCCHINI.

 

 

 

 

The Browned Eyed Baker offered this recipe earlier this summer.  As soon as I saw it I had to try it right away.  I was so glad that I did as this recipe created a wonderful cornbread that was not only beautiful to the eyes but also beautiful on the taste buds.  This bread is moist and has a perfect crumb texture. I even enjoyed this bread lightly toasted the second and third day.  And it was a great way to sneak in some extra veggies into my dear daughters as they too enjoyed this bread.

 

 

 

Grab that last zucchini in your garden and make this bread!

 

Zucchini Cornbread

(recipe from Brown Eyed Baker)

 

Ingredients:

 

1 medium zucchini

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 cup sugar + 1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 cup unsalted butter, melted and cooled

2 eggs

1/2 cup buttermilk

 

Directions:

 

1. Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.  Set pan aside.

 

2. Trim ends of zucchini and cut 6 thin slices off and set aside for garnish.  Shred the remaining zucchini.  Toss grated zucchini with 1 tablespoon sugar and then place in colander and allow to drain for 30 minutes.  After at least 30 minutes, gather drained zucchini in a clean kitchen towel (or a doubled up paper towel) and squeeze out any possible remaining water.

 

3. In a large bowl combine flour,1/2 cup sugar,  cornmeal, baking powder, baking soda and salt.  Whisk all together and then set aside.

 

4. In a medium bowl combine melted butter, eggs and buttermilk.  Whisk together.  Add grated zucchini to butter mixture and stir gently to combine.

 

5. Pour wet ingredients into the flour mixture and stir all together with a rubber spatula until no traces of flour remain.

 

6. Pour batter into prepared loaf pan and bake for 50-55 minutes. Bread will be golden brown and a tester inserted in the middle will come out clean when done.  Allow bread to cool in pan for 10 minutes before removing from pan to cool further on a wire rack.  Bread can be stored at room temperature and wrapped in plastic wrap for up to 3 days.

 

                                                                            

 

 

Enjoy!

 

 

Happy Zucchini Cornbread Baking!

 



Mini Carrot Peach Loaves

Sometimes it is fun to drop off a special treat to a friend....for no reason at all other than a gesture to show that we care and that we were thinking of them. Not only do I enjoy bringing a special smile to someone's face over an unexpected treat but it also helps me NOT eat so much of the baked goodies that I seem to produce quite often - yes, I admit I have a serious problem...I LOVE to bake!!!  Shhhhh....don't tell anyone, that doesn't already know. ;-)

 Recently after making a batch of Mini Carrot Peach Loaves my oldest daughter and I piled into the car and delivered the treats to a couple of special people in our lives. 

We tied cute and colorful ribbons around the mini breads (another problem of mine...I just ADORE anything mini...and ribbon too!-I have a special place in my heart for ribbon.) and away we went.  The breads were a hit!  The flavors of carrot and peach matched well with one another that was accented with just a touch of cinnamon.  The texture and taste of the sweet bread was perfectly moist and with just enough sweetness to allow it to be eaten for breakfast, snack or even dessert.  Warmed with a layer of butter was also reported to cause great happiness to our friend's taste buds.  Can you blame them?!  Butter = YUM!

Because of my love for anything mini I choose to make this recipe into 4 mini loaves....

....but of course you can just as easily just pour the batter into 1 regular size 9x5 bread loaf pan and be just as successful with this recipe. 

Mini Carrot Peach Loaves

(recipe is from Ryan Bakes - Ryan has super yummy recipes on her blog!)

Ingredients:

3/4 cup pecans, chopped (optional)

2 1/2 cups flour

1 cup sugar

1 tsp ground cinnamon

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/8 tsp ground nutmeg

1 1/2 cups peeled and chopped fresh, ripe peaches

3/4 cup freshly grated carrots

2/3 cup vegetable oil

1/2 cup milk

2 large eggs, lightly beaten

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Grease 4 mini loaf pans or 1 regular loaf pan.  If you choose to use pecans place nuts in a single layer in a shallow pan and bake for 8-10 minutes or until toasted and fragrant.  Stir halfway through baking.  Cool nuts 15 minutes before adding to the recipe.

2. In a large bowl stir together flour, sugar, spices, baking powder, baking soda and salt.  Add in peaches, carrots, oil, milk, beaten eggs, vanilla extract and toasted pecans.  Stir just until dry ingredients are moistened - do NOT overmix as bread will become tough if overmixed. 

3. Spoon batter into prepared pan(s) and pop into oven.  Bake for 30-40 minutes for mini loaves, 1 hr - 1 hr and 10 minutes for regular size loaf or until toothpick inserted in center comes out clean.  Cool for 5 minutes in pan before removing.

Happy Mini Carrot Peach Loaves Baking!

p.s. This week my oldest daughter entered into Kindergarten.  We are SO proud of her for her happiness, braveness and willingness to learn new and exciting knowledge from school. Below is a picture of her coming off the bus from her first day of school ...

Hello there Kindergartener!!!



Loving my A/C and the combo of Pineapple and Zucchini

  The weather has been EXTREMELY HOT this past week here in Southern NH.  Temps have been in the high 90's to low 100's.  Usually for the month of July we have temps in the high 70's to 80's sometimes the 90's but hardly ever in the 100's.  Believe it or not I have baked more this past week than I have for the whole month of July. What is wrong with me?! 

 Through all my time baking this past week I have developed a very strong relationship with my A/C inside my house. Each time I have turned on the oven to pre-heat I bless and praise my A/C for its beautiful cool air it is providing us as it competes with the heat of the oven.

Just as I have shown appreciation and happiness to my air conditioner I have also grown to love the brilliant idea that combining pineapple with zucchini to make a quick and yummy bread is fabulously d'lish.  Oh. My. Yumminess.  What a LOVELY pair these two make.  The taste and texture of them together marry wonderfully into a quick sweet bread.  I don't know why I haven't seen such a concept until now.  Have I been totally out of the loop not having the knowledge that by adding pineapple to a zucchini bread recipe is not that unusual? For those of you that have yet to see this amazing kind of recipe before definitely join me in stirring up a batch. 

Not to worry this recipe makes TWO lovely loaves of bread - share one with others or plan ahead and freeze it for that perfect occasion that calls for a zucchini and pineapple bread.

Pineapple Zucchini Bread

(recipe discovered on Tasty Kitchen from member, sns717)

Ingredients:

3 whole eggs

1 cup oil (I used canola oil)

2 cups sugar

2 tsp vanilla extract

2 cups zucchini, shredded

small can of chunk pineapple - I cut my chunk pineapple into 4ths (the original recipe call for crushed pineapple)

3 cups AP flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 1/2 tsp ground cinnamon

3/4 tsp ground nutmeg

1 cup chopped walnuts, optional

Directions:

1. Preheat oven to 350 degrees F.  Grease two 9x5 bread loaf pans and set aside.

2. In a large bowl beat eggs to blend.  Add in oil, sugar and vanilla extract. Beat all together for a couple of minutes until mixture becomes thick and creamy.

3. Next add in shredded zucchini, pineapple, flour, baking soda, baking powder, salt, spices and nuts (if you wish).

4. Divide batter into two prepared pans.  Pop in oven and bake for 50-60 minutes or until a toothpick inserted into center comes out clean.   Cool breads for 10 minutes before removing from pans to cool completely.

Yumminess!

For all of you enjoying this HOT weather, stay cool!

Happy Pineapple Zucchini Bread Baking!

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!