I just ate a piece of bell pepper with the sticker still on it.
I didn’t even realize I had inhaled it until I saw a tiny sliver of the sticker clinging on to another piece of pepper. Oops.
I’m in the midst of making some black bean tostadas for dinner; a day late and a dollar short for Meatless Monday. If these bad boys turn out well, you’ll see the recipe soon 🙂 Hopefully no more produce stickers will be consumed during the making of this product!
Now for some yummy banana bread. I had three extremely ripe bananas I needed to use up last week, so I tracked down one of the most basic banana bread recipes I could find, roasted some black walnuts and voila—a back-to-basics quickbread recipe!
- 3 ripe bananas
- 1 1/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. fine salt
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup sugar
- 1/2 tsp cinnamon
- 1/2 cup black walnuts, toasted
1. Preheat oven to 350 degrees. Grease 9×5 inch loaf pan. Sift flour, baking soda, cinnamon and salt in medium bowl. Set aside. In large bowl, cream butter and sugar together until it reaches a creamy consistency. Add vanilla and eggs, one at a time. Then, using your hands, mash up bananas and mix into creamed mixture.
2. With a rubber spatula, mix in flour mixture into banana mixture. Fold in the roasted nuts and transfer batter to prepared loaf pan. Bake for 55 minutes or until toothpick inserted comes out clean. Cool the bread in pan on a wire rack for 5 minutes, then turn out onto wire rack. Let cool completely before serving.
Flavor Profile: Warm and nutty with a hint of banana flavor. Roasting the walnuts instead of just using them raw is such a good idea—it brings another level of flavor to the picture.
Versatility: As I’ve said before: don’t change up baking recipes. You just never know how it will turn out.
End Score: A. A simple banana bread recipe to make when your bananas are about to go bad.