A Note on the Hoarding of Brown Bananas; or, It May Be Time to Make Banana Bread

Rich, dense and buttery; chock full of tasty bananaloids.
Rich, dense and buttery; chock full of tasty bananaloids.

I have a deep dark secret. I cannot throw away a banana. When they go brown in our house, in to the freezer they go.  Then, one day I open the freezer and it’s like they were banana tribbles.  When the hell did all those naners get in there?! Oh, wait. Right. So….time to make some banana bread it is.

Betty Crocker has this amazing BB recipe that I’ve barely tweeked. It’s really yummy, dense and moist and full of bananaloids. It comes together lickity quickity.

8" loaf pan from Chicago Metallic
My precious!

 

Having good, solid tools for cooking makes the process easier and more fun. In that vein, I am always on the lookout for serious quality bakeware.  Home Goods is a great place, especially around the holidays.  I love my Chicago Metallic pans – they are serious shit. Heavy. Nonstick. Steel. I reduce my temp by 15* to the recipe because of their dark finish, but they are awesome. 

Sprinkled with sugar. They get so sparkly! 

Ready for the oven
Ready for the oven

 And now, the whole house smells great. Waiting for these babies to cool and slice seems like it will take forever.

Drizzled with a little melted butter.
Drizzled with a little melted butter.

 

Have a slice.
Have a slice.

 Alrighty  – two beautiful loaves. One for us, one for the neighbors (you remember the neighbors, the ones who bring us all the goodies from M-O-M? Yeah, gotta take care of each other.)

Banana Nut Bread
Serves 24
Beautiful, moist and buttery with good banana flavor
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
172 calories
24 g
26 g
7 g
3 g
3 g
55 g
75 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
55g
Servings
24
Amount Per Serving
Calories 172
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg
9%
Sodium 75mg
3%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
5%
Sugars 11g
Protein 3g
Vitamin A
3%
Vitamin C
2%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The wet
  1. 1 1/8 c sugar (plus some to sprinkle on top)
  2. ½ c butter, melted
  3. 2 eggs, room temp.
  4. 1 ½ - 2 c. puréed overripe bananas (about four med)
  5. ½ c buttermilk
  6. 1 tsp. vanilla
The dry
  1. 2 tsp bkg pdr
  2. ½ tsp salt
  3. 2 ½ c flour
  4. ¼ tsp bkg soda
  5. 1 c chopped nuts (plus more for garnish)
Instructions
  1. Heat oven to 350*.
  2. Grease two loaf pan bottoms & corners, and line bottom with parchment.
  3. Mix together the wet in the mixer.
  4. Sift together the dry and add to the wet, barely mixing. Lumps ok.
  5. Put in the pan(s), sprinkle with nuts and sugar, bake 350* for an hour.
  6. Cool ten minutes, slice a spatula or butter knife along the edges and depan them to finish cooling. (Hello, parchment, I love you.)
  7. Enjoy. This is definitely a Maginnis favorite.
Notes
  1. This will only work if your bananas are seriously overripe. Like, black or almost. But *not* if they're at the "my, that smells like banana rum" stage.
  2. Makes two loaf pans 8"x4 1/2" or one 9"x5"
  3. Betty uses 1 1/4c sugar, but I take some out because of the extra banana and the sugar on top.
  4. I've tried half brown half white, but my loaves burned. Will need to experiment/research more for that.
Adapted from Betty Crocker
beta
calories
172
fat
7g
protein
3g
carbs
24g
more
Adapted from Betty Crocker
Bucket of Yum http://bucketofyum.com/

The Quest for the Perfect Cranberry Scone, Episode 2

Cranberry Clementine Scones
Cranberry Clementine Scones

CCS6 CCS8

3/8/2015 – Well, this sucks. This post was hacked and deleted, and I don’t have a back up. Stupid hack fucks.  At least we still have pictures, and honestly this is the same scone base I always use, just with two Tbsp clementine zest and 1/2c. chopped fresh or frozen cranberries added and skip the lemon and pistachio, and the glaze is made with the juice from those clementines. 

 

Herbed Crackers

Oh, holy shit ya’ll. I just tried this fantastic cracker recipe from the Oh Dear Bakery blog.  Instead of the Italian seasoning, I used a littled dried minced garlic and TJ’s 21 Seasoning Salute, and added some coarse black pepper on top with the salt.  These are fast. And addictive. Make at your own risk.  I could not stop eating them as I was shooting. Bill said they’re yummy.  Well, I’m off to make a whipped cream cheese with lemon zest, dill and shallots to schmear on these fuckers. And to taunt Bill, obviously.
Make these. They’re awesome.

HerbCrackSQmed

They put the crack in cracker.
CrackerCloseUpMED

Herbed Crackers
Serves 6
Crunchy herby bits of addictive goodness that are mix to eat in half an hour.
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
241 calories
29 g
0 g
12 g
4 g
2 g
70 g
323 g
0 g
0 g
10 g
Nutrition Facts
Serving Size
70g
Servings
6
Amount Per Serving
Calories 241
Calories from Fat 109
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 323mg
13%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
4%
Sugars 0g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3/4 cups AP flour
  2. 1 Tbsp TJ’s 21 Season Salute
  3. ½ tsp. Dried minced garlic
  4. 1 tsp baking powder
  5. 3/4 tsp salt
  6. 1/2 cup water
  7. 1/3 cup olive oil plus about a tablespoon for sprinkling on top
  8. Sea salt and coarse ground black pepper to sprinkle on top
Instructions
  1. Preheat your oven to 450*. Throw everything except the sprinkles in the kitchen aid with the paddle. Mix 30 seconds, or until dough forms. Divide in to two balls. Take a sheet of parchment the size your cookie sheet, and roll that dough to about 1/8" keeping it as rectangular as possible. Repeat with the second ball. Drizzle on the last Tbsp of olive oil, sprinkle with the sea salt and the course ground pepper. With a pizza wheel, gently slice each lengthwise to get 6-8 strips. Then take a fork and lightly score the strips about every 1/2" or so.
  2. Bake 10-ish minutes - they should be golden brown and smell done. When they're cool, break the strips in to cracker-sized chunks.
beta
calories
241
fat
12g
protein
4g
carbs
29g
more
Adapted from Oh Dear Bakery Blog
Bucket of Yum http://bucketofyum.com/