Mama’s Banana Bread

 

I swear everytime I think I’ve had just about enough and one more minute of school will cause me to implode, the public school system announces a holiday. It’s only a three-day weekend, and I’m spending it all catching up on work, but the fact that I don’t have to wake up at five and spend six hours in uncomfortable plastic desks is more than enough to make me one happy little camper.

Lazy days stuck at home call for warm scents and comfort food, so that’s just what I’m bringing to you all today with Mama’s Banana Bread. Sweet to a fault and reminiscent of childhood, this bread will leave you more than satisfied (plus, it’ll make good use of those ugly bananas sitting on your counter). The secret to this rustic recipe is the use of the sugared pan and the sour milk. Sounds weird, I know. But it’s worth it, trust me.

So get ready to brush up on your banana-mashing skills and salivate over that perfectly cracked loaf top, and I hope you all enjoy your extra day off! IMG_6856IMG_6863IMG_6857IMG_6867

BAKERS NOTES:

– I used mini pans instead of regular sized because the portion sizes work better for me. I just made sure to check on the bread a little more often during baking to make sure it didn’t burn.

MAMA’S BANANA BREAD

1 cup granulated sugar (plus more for the pan)

1/2 cup salted butter, softened (plus more for the pan)

2 medium tired bananas (brown spotted)

2 large eggs

7 tablespoons sour milk (or 1 teaspoon white vinegar + enough milk to make 7 tablespoons)

1 teaspoon baking soda

2 cups flour, spooned and leveled

1/2 cup chopped nuts (pecans or walnuts), optional

DIRECTIONS

1. Preheat oven to 375°F. Grease two mini loaf pans with butter and coat it with sugar. ( Do this like you would grease a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter.)

2. Cream butter and sugar with a hand mixer. Set aside.

3. Add bananas, eggs, milk, and baking soda to bowl and blend until smooth.

4. Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in nuts if using them. Pour into prepared pan.

5. Bake for 50-60 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.

6. Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Slightly adapted from Crazy For Crust

Recipe introduction from Sharon Lee

Mini French Toast with Grilled Peaches

I enjoy the weirdest things in life. The smell of black coffee, corgi puppies, and the way a Junior Mint sounds when you break it in half, just to name a few. (p.s if you’ve never broken a York Mint patty and don’t know what I’m talking about, go do it. Now. It’s a game-changer.)

I find that if you take pleasure in the little things, it gives you a much more positive outlook of life because there’s just so much more to look forward to! People might not always understand why you get so excited when you see Justin’s peanut butter, but hey, as long you’re happy right? And I think this french toast could easily be added to your list of little reasons to be happy! While physically tiny, it’s anything but small flavor-wise. Soaked in traditional cinnamony egg wash, fried to perfection, and topped with warm grilled peaches, it’ll turn your breakfast world upside down. Plus, it’s mini, and mini servings means you can eat more without feeling bad. Which is always, always a plus.IMG_4229IMG_4237IMG_4231 MINI FRENCH TOAST WITH GRILLED PEACHES

1 13 oz French baguette (or around that size)

3 large eggs

1/2 cup of half-and-half

1/2 milk (I used 2%)

1/2 teaspoon of ground cinnamon

1-2 tablespoons of butter for greasing the pan

2 yellow nectarines

1 tablespoon brown sugar

1 teaspoon cinnamon sugar

FRENCH TOAST:

1. Let bread stale for two days before cooking, this will ensure a non-soggy French toast. Slice into 1-1.5 inch slices

2. Mix eggs, half-and-half, milk, and cinnamon together a bowl until well combined.

3. Soak the bread slices in the mixture for about 2 minutes each. Meanwhile, heat up the frying pan at medium heat and melt butter.

4. Cook bread on frying pan until golden brown, about 3 minutes on each side.

GRILLED PEACHES

1. Dice nectarines into small pieces. Heat the grill pan at medium heat and melt butter.

2. Add peaches and allow to cook until golden brown and cooked through. You want to be able to see a bit of the grill marks on the peaches.

3. Add the brown sugar and cinnamon sugar. Sautee until the sugars are well incorporated.

4. Top the French toast slices while still warm. Serve with maple syrup and enjoy!

Bread Quiche

Happy Memorial Day folks! Hope your long weekend is filled with tons of BBQ and the first taste of summer. For those of you who don’t know, I am a most definitely a breakfast person. I love pretty much all breakfast food, from dutch babies to omelets, and I can never relate to people who always skimp out on breakfast, claiming that they refuse to  eat “that early in the morning”. Personally, I can’t think of anything better than rolling out of bed and having a piping hot pile of eggs and carbs waiting for you. But maybe that’s just me. It’s by far my favorite meal of the day, and it gives me that much needed kickstart to get my day going. Bread Quiche

My mom wanted to test out this recipe before she took it to her Bible study luncheon, so I made it over the weekend, and I AM IN LOVE. It strays from the traditional quiche since it lacks a crust, but do not fret my fellow-carb lovers, the bread is IN the quiche itself. It tastes great, and its really easy too! You literally just chop everything up, pour it into a baking pan, and throw it in the oven. It’s a low-maintainence dish, perfect for busier mornings. I highly suggest adding some variety to your morning meals with this quiche, you’ll thank me later.Bread Quiche

 

BREAD QUICHE:

4 cups of whole wheat bread, cubed (please do not use sandwich bread, please. I used a whole grain loaf bread from La Brea Bakery.)

4 eggs, completely whisked together

1/2 of a large tomato, chopped

1/2 of a onion, sauteed

1 1/2 cup of spinach

4 pieces of thickly sliced turkey, chopped

4 ounces of feta cheese, crumbled

1 tablespoon butter

1 1/2 cups milk

salt and pepper to taste

1. Preheat oven to 350 degrees

2. Lightly grease baking pan to prevent sticking. Put bread cubes into the pan

3. Evenly spread tomato, onion, spinach, and turkey on top of the bread. Sprinkle the feta cheese evenly on top.

4. Pour milk into the eggs and mix well.

5. Pour egg mixture into the pan and make sure most of the food in the pan is immersed in the mixture.

6. Place in oven and leave to cook for 45 minutes. Take out to cool for at least 10 minutes before serving.

NOTES:

– Spinach can be replaced with cooked broccoli or asparagus

– Feta can be replaced with blue, cheddar, or mozzerella

– Turkey can be switched out for bacon or ham or omitted