Monday, September 10, 2012


I woke up early Saturday morning unable to fall back asleep (hello pregnancy.)  I laid there for what seemed like forever thinking of alllll the things that I could be doing instead of just lying there.  I remembered that there were several bananas that were overly ripe sitting on my counter and that I haven't had banana bread since the last time Cyndi made it.  I felt a pang of sadness but decided that I should make some, even though I never had except with her.  
First thing was to make a trip to the grocery store, then to clean my kitchen.  I can't stand to cook in a dirty kitchen.  I'm sad to say I'm not one of those people that can't sleep with a dirty kitchen.  Out of sight, out of mind, right?
While making the banana bread I decided I'd also make some blueberry muffins.  These are my favorite.

Here are the recipes I used if you're interested.  Both were super easy.

Banana Bread:

  • 3/4 ripe bananas
  • 1/3 cup melted butter
  • 1 cup sugar (I used about 3/4 cup)
  • 1 egg beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • pinch of  salt
  • 1 1/2 cups of all purpose flour
Directions: No need for a mixer for this recipe.  Preheat the oven to 350 degrees.  With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg, and vanilla.  Sprinkle the baking soda and salt over the mixture and mix in.  Add the flour last, mix.  Pour mixture into a buttered loaf pan. Bake for 1 hour.  Cool on a rack.  Remove pan, slice, and serve warm. 
*I used a mini loaf pan and baked for 30-35 minutes or until golden brown on top.

Blueberry Muffins:
  • 1/2 cup butter or 1/2 cup margarine, at room temp 
  • 1 cup granulated sugar 
  • 2 large eggs 
  • 1 teaspoon vanilla 
  • 2 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 2 cups all-purpose flour 
  • 1/2 cup milk 
  • 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
Directions: 1 Heat oven to 375°. 2 Grease 18 regular-size muffin cups (or 12 large size muffins). 3 In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. 4 Add eggs one at a time, beating after each. 5 Beat in vanilla, baking powder and salt. 6 With spoon, fold in half of flour then half of milk into batter; repeat. 7 Fold in blueberries. 8 Spoon into muffin cups and sprinkle topping onto each muffin. 9 Bake 15 to 20 minutes, until golden brown and springy to touch.


1 comment

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