Wednesday, August 31, 2011

Banana Bread

A few weeks ago, I was at Sam's Club browsing the fruit area when I saw a bunch of overripe bananas.  "Those poor bananas," I thought, "Who's going to ever buy those, especially when they are near the perfectly yellow ones?"  Yes, I know it's kinda sad that I think that about over ripe fruit...but nevertheless, I did.  The whole bunch of about 3lbs of bananas was only $1.98!  A total bargain, right?  But what does one do with overripe bananas?  Make banana bread, of course!  And so, the bananas somehow made their way into my cart.

I've made this recipe many times over the past few years and it has become my "go-to" banana bread recipe.  Not only is it simple, I bet you have all the ingredients in your pantry, but it's delicious!  When making this bread, I sometimes use whole wheat flour and sometimes just regular flour, or you can mix and match.  Also, I add spices to my bread, per the modifcations below and it turns out great everytime.  I always get compliments from people saying how moist and flavorful this bread is; plus, numerous requests for the recipe.  So, here you go, my friends.  Make this soon and enjoy it as a snack with coffee or as my personal fave - warmed up with some butter on top for breakfast.  Mmmm!



Quality control.

Banana Banana Bread by
Printable Recipe

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 large eggs, beaten
  • 2 1/3 cups mashed very overripe bananas
  1. Preheat oven to 350°.
  2. Lightly grease 9 x 5 loaf pan
  3. In large bowl, combine flour, soda and salt.
  4. In separate bowl, cream together butter and brown sugar.
  5. Stir in eggs and mashed bananas until well blended.
  6. Stir banana mixture into flour mixture; stir just to moisten.
  7. Pour batter into prepared loaf pan.
  8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
  9. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Sunday, August 14, 2011

Homemade Salsa

Hello!  I’m back.  I took a break.  Because I felt like.  Alright, let’s move on.
Chips and salsa are a favorite for Jeremy and me.  We like it as an appetizer, apart of a meal or as a snack.  But why should we always have to resort to store bought salsa?  Though there are many delicious varieties of store bought kind (ex. Trader Joe’s Pineapple Salsa), there is something about homemade salsa that is so good.  Maybe it’s the fact that you can make it as spicy or chunky as you want.  Or maybe it’s because it’s so easy.  My vote is for all of the above!

This recipe is from Jeremy’s sister and brother-in-law and it’s fabulous!  It’s a mix of canned and fresh items, which make it so delicious and as I’ve mentioned…easy!  Plus, I frequently cut the recipe in halve and it still turns out great.  It’s one of those recipes that you can’t mess up.  So, go ahead and make the Carne Asada Burritos that I’ve talked about and this salsa.  Throw in some tortilla chips and you’ll have a wonderful, fiesta.


Just add chips!
Delicious Salsa

  • 1 large can crushed tomatoes
  • 1 large can diced tomatoes (dice a little more)
  • 1 large bunch of cilantro (chopped)
  • 3/4 of a large white onion (chopped)
  • 2 raw jalapeno peppers (chopped)
  • 1 Anaheim chili (fire roasted on stove, until black, then chopped)
  1. Combine all ingredients into a large bowl.
  2. Season with garlic salt and black pepper, to taste.
  3. Refrigerate left overs.