Posts Tagged ‘banana bread recipe’

muesli? I hardly know her!

Friday, March 4th, 2011

Obsessed. I don’t know exactly what happened – all of a sudden I’m just not even mildly interested in cooking my oats. Perhaps, despite the fact that it’s supposed to snow today, it’s the feeling of encroaching spring?

Our mix yesterday morning was muesli with frozen mixed berries defrosted into a juicy delicious mess, almonds and honey.

Muesli, if you’re not familiar, is uncooked oats mixed with yogurt or milk (or water, I guess) until they’re a little bit soft. The mixture above is pretty dry – it’s about 1/3 cup rolled oats with an equal amount of yogurt and a splash of water. When Crockett ate it he said ‘this isn’t as pasty as I expected’.

High praise, y’all. High praise.

“Em, stop taking before-coffee and after-coffee pictures.”

“Ok. How about before-breakfast and after-breakfast pictures instead?”

Do you see that six days later the beautiful irises Laura brought me are still going strong?

When I was packing my lunch, I cut open this kiwi and I was hugely distracted by how gorgeous it was on the inside. Ain’t that just beautiful?

I finally finished the tuna casserole from Sunday while I was on campus. I have to say it help up pretty damn well.

Then, of course, I semi bombed a quiz in my Formal Automata class.

Sigh.

You know what makes me feel better about bombing quizzes?

Banana bread. I keep buying bananas – I hate wanting a banana and not having one – but we don’t eat them that fast, so I keep throwing the old ones in the freezer. The thing I love about banana bread is that it’s virtually foolproof. The sweetness of the bananas, the chocolate chips, and the crunch of the whole wheat – even if you’re not a baker, this will turn out well. Just what you need after a bad quiz, maybe.

Banana Bread (with chocolate chips, pecans, and a nod to whole wheat)

  • 8 tablespoons (one stick) unsalted butter at room temperature
  • 1/2 cup firmly packed like brown sugar
  • 2 eggs
  • 3 very ripe bananas, peeled and mashed with a fork
  • 1 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons kosher salt salt
  • 1.5 teaspoons baking powder
  • 2 tablespoons flax seed (optional)*
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pecan halves, roughy chopped*
  1. Heat the oven to 350 degrees. Butter a 9×5 loaf pan, and 8×8 baking pan, or an 8×4 loaf pan.
  2. Beat or stir together the butter and sugar, then add the bananas and make sure to smoosh them in good. Stir in the eggs and vanilla.
  3. Dump in all the dry ingredients (flours, salt, baking powder, and flax if you’re using) and stir them up a little bit before you mix them into the wet ingredients.
  4. Stir in the chocolate chips and pecans. Scrape into your prepared pan and put into the oven for 45-55 minutes (25-35 minutes if you’re using the 8×8 pan). If testing with a skewer, you’re not looking for dry, you just want it to not look like it was dipped in melted butter.

*I meant to use the flax but forgot, to it’s not in the loaf you see above. Also, I didn’t chop my pecans and while I like the big bites of nut, it made the bread hard to slice.

This is from a smaller dish that I made, because I was worried about the 8×4 loaf pan not being big enough.

I spent last night at my mom’s house with her dogs, because she’s off being a superwoman (USA Masters Indoor Track & Field Championships) and she didn’t want them to get lonely.

Based on the reception I got, I’m thinking they weren’t pleased to have me as a replacement.

“What do you want, lady?”

“Oh, I’m sorry, did you want me to look at you? Um… nah. Thanks for the offer though.”

I probably should have brought them some banana bread.