Why is it no matter how many banana’s you buy, you always have a few left over that just aren’t appealing? I think that everyone really enjoys a good banana, and unfortunately that window of opportunity for that really good banana is only two days tops…..when you get down to it, it’s really only a day, but there’s there is always an acceptable range, when it’s not really perfect but still enjoyable. But then you hit that range when they’ve sugar up a bit too much and gotten just a little soft….sigh, and so there they sit until they turn brown and you toss them. I know what your saying, some of you out there are going to tell me that’s when they’re the best. Nope, not for me, not even in cereal…sigh
But not to worry you do have a very good option because everyone love’s Banana Bread! So don’t throw out those over ripe banana’s instead take your old brown over ripe banana’s and take them out of their peels and wrap them in plastic wrap, and freeze them in a zip lock bag until you have enough banana’s and enough time to make banana bread because they are perfect for baking!
I always have the best of intentions on Saturday or Sunday morning when i wake up at 6 instead of my usual 4am, but as soon as i sit down to a cup of coffee its all over….and while I admit nothing compares to my stumbling through the kitchen at 6 in the morning trying to be quiet, dragging out all the ingredients and measuring, I do tend to make quite a mess in my uncaffeinated state…..so to help make my morning easier and get the banana bread in the oven faster, I make up 3 or 4 bags of the dry ingredients ahead of time. Everything fits nicely into a small zip lock, label it and date it. That way if I get ambitious and decide to prep other baked goods I know what is in each bag.
Now all I have to do is get out the butter, eggs and sugar and in less than time it takes to preheat the oven I have the banana bread in the oven a cup of coffee in my hand and the news on the TV……..life is good
I’ve made many versions of Banana Bread through out my life, but my favorite recipe comes from the first female TV chef that I had a crush on (even before Giada) and that of course would be Nigella Lawson a true Domestic Goddess! There is just something so sensual about the way she enjoys food, especially the segment at the very end when she’s sneaking something out of the fridge as a late night snack. I remember the saying never trust a skinny chef, well that may not be true anymore, but I certainly wouldn’t trust a chef that doesn’t absolutely love food…..now granted there are times I just eat because I have to, and at those times, truly enjoying my food is not an option. But when I have time to prepare a dish, or go out to a nice restaurant, first I enjoy the presentation, the aroma, and then the taste….it should be an explosion of the senses when you eat something that is truly delicious, and that my friends is what I love about Nigella, you can see from her expressions that she adores each tempting mouthful of her most recent creation.
So when I say that I’ve got a good banana bread recipe courtesy of Nigella Lawson, you can believe its good! I did do a little tweaking with this version adding some oats and dried blueberries, I enjoyed the texture the oats gave, but will stick with raisins, the blueberries just weren’t as satisfying in the banana bread. But do try the recipe, no matter what you add, you’ll be glad you did!
- 1/2 cup of golden raisins dried blueberries or cranberries
- 1 cup plus 2 Tablespoons all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter melted
- 1/2 cup sugar
- 1/2 oats
- 1 tbsp raw sugar
- 2 large eggs
- 1 1/2 cup very ripe bananas mashed
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon pure vanilla extract
- butter and flour a 9" loaf pan
- preheat the oven to 325 degrees
- place the flour, salt, baking soda, and baking powder in a small bowl and combine well with either your hands or a wooden spoon
- In a large bowl or your mixer place the sugar and melted butter and mix well, add the eggs one at a time, then add the mashed banana’s
- with your wooden spoon mix in the raisins, oats, nuts and vanilla extract. Add the flour mixture a third at a time mixing well each time.
- Pour the batter into the prepared loaf pan and bake in the middle of the oven for 1 hour
- When the bread is ready a toothpick or knife inserted into the center should come out clean there may be a little clinging to it, just not gooey batter
- Place the pan on a rack to cool for 15 minutes and then pop it out of the pan and its ready to enjoy.
I hope everyone had a chance to enjoy the weekend. We were blessed with two good days, we did see some rain, but the temperatures were still well above our norms for this time of year, so all in all it was a very pleasant weekend. Thanks so much for stopping by today, and I wish all of you a great week!
See you all soon!