I HEART BANANA BREAD

I have a few favorite sweet treats that I love no matter what time of year. The one that I love the most and will never turn down is Banana Bread. I am in love with bananas. The smell, the taste, the texture. Love it. I even love the trees! I have some in my backyard and I am trying desperately to grow my own. I have yet to like a banana bread I didn't make myself. I think the reason is because well, I am an awesome freaking cook. The best really. I am sure someone somewhere is telling their friends all about my greatness. Ha! Okay maybe that isn't true, but I do think the reason is that I like my bananas to be really banana-y. I know it's not a word. Let's pretend it is just for today.

I like to let my bananas get to the point that I can smell them as soon as I wake into the kitchen. You know that point. That's the point you are about to toss them. Before they become banana wine. Did you know they did that? I didn't, maybe I get to them before that happens but, yep. They get all liquefied. Kinda gross, kinda neat.

At any rate, that is why my banana bread is so darn good. Old bananas. That's the secret. Class dismissed.

Oh. The recipe. It's super simple and fast to whip up.

BANANA BREAD

2 CUPS FLOUR (I use 50/50 all purpose/whole wheat)

1 TSP BAKING SODA

¼ TSP SALT

½ CUP BUTTER

¾ CUP BROWN SUGAR

2 EGGS

2-3 CUPS BANANAS (Overripe)

OPTIONAL-

CINNAMON TO TASTE

½ CUP PECANS (Or any nut)

INSTRUCTIONS

1. Begin heating the oven at 350º
2. Slightly melt butter, while that is happening, mash bananas in a bowl
3. Toss EVERYTHING into bowl minus eggs.
4. Beat eggs and add to mix.
5. Mix by hand or with a mixer, the choice is yours.
6. In a 9x5 loaf pan, coat with non-stick spray or butter, fill the loaf pan with bread mixture.
7. Bake for 60 mins at 350º. *Cooking time may increase or decrease depending on your oven. So check periodically while baking. If need be cover when almost done to prevent the top from burning.

Do you have a favorite sweet treat? Is it another version of banana bread? Tell me about in the comments. I'd love to see and try out your recipes!  

Tomato Focaccia

DOWNLOAD THE RECIPE NOW!

Ingredients

2 1/4 teaspoons active dry yeast

2 teaspoons salt

1 teaspoon honey

1 3/4 cup warm water

3 - 4 cups flour *

4 tablespoons olive oil (I use evoo)

Optional Toppings

Tomatoes (cherry tomatoes can be left whole or halved)

Rosemary

Oregano

Basil

Garlic

Salt

Instructions

1. In a sperate bowl combine water, yeast and honey. Wait for a few mins to allow the yeast to foam up. This is called proofing the yeast. You can use sugar instead of honey.

2. Combine yeast mixture, 2 tablespoons olive oil, salt. Add flour in 1/2 cup incriments to make sure you don't add to much. You can use a food processor or mixer if you want. I prefer to use my hands. Mixture should be moist, not sticky or crumbling.

3. Form dough into a ball and left rise in a oiled bowl. Make sure all sides are coated with oil. Cover with a light towel such as a tea towel and place in a warm place. Allow dough to rise and double. This can take 1 - 2 hours.

4. Drizzle olive oil onto a baking sheet and rub all over including the sides. (If using parchment paper skip the extra oil.) Punch down your dough that has been rising in the bowl and place in the center of the baking sheet. Using your hands spread the dough out as far as it will go without tearing it. Cover with a tea towel again and allow it to sit while you prepare your other ingredients.

5. Preheat your oven to 450 °F. Be sure you have a rack in the middle before the oven heats up. Gather your ingredients. Clean, slide, sautee your ingredients to your liking. Once the focaccia has puffed up a little, make dimples in the bread with your fingertips. You don't need to press hard. Place your toppings, and drizzle with a little more oil before placing in the oven.

6. Turn the oven down to 375 °F and bake your focaccia for about 20- 25 mins. Be sure to check half way through. When your focaccia is golden brown remove immediately and allow to cool on a wire rack.

Enjoy!