Banana Nut Bread

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What could be more comforting then ripe bananas baked into to bread. So sweet and so fragrant. This is one of my favorite fall treats.

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My ingredients.

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Cream the butter and sugar.

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Add banana to the creamed butter and sugar. Then add eggs, vanilla, and spices. Add flour to creamed mixture.

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Fold in walnuts.

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Pour batter into buttered loaf pan. Bake.

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Cool on a wire rack.

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Serve on your favorite plate and enjoy!

Banana Nut Bread

9 tablespoons of butter, softened

1 cup light brown sugar, packed, you may use pure cane sugar if you wish

Cream the butter and the sugar.

4 very ripe bananas, mashed

Add to the creamed mixture.

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

Add the eggs, vanilla, cinnamon, and freshly grated nutmeg to the creamed mixture. Mix until blended.

2 cups unbleached all-purpose flour

1/4 of salt

1 teaspoon baking powder

¾ teaspoon baking soda

Sift ingredients together and add to the creamed mixture. Mix on low till blended.

¼ cup whole milk

Add milk and mix on low to blend

2/3 cup walnuts, chopped

Add walnuts to the mixture by gently folding into the batter.

Pour the batter into a buttered loaf pan.

Bake in a pre-heated 350 degree oven for about 1 hour and 10 minutes. A tooth pick inserted should come out clean and the crust will be golden. Cool 10 minutes in the pan on a wire rack. Then cool until it’s warm on wire rack. Serve warm plain or spread with softened butter.

Bakers note: My ingredients were all at room temperature.

Recipe adapted from Apples for Jam by Tessa Kiros.

DSCF6941Thanks for stopping by God Bless!!! 

Chocolate Chip Cookies

I rarely bake cookies any more. There’s never anyone at home that wants to eat them. We all seem to be watching our waist. So when an opportunity presents itself I’m right there ready to bake. I love chocolate chip cookies warm out of the oven with an icy cold glass of milk. They need to be soft in the center with a little crispiness around the edges, have semisweet chocolate chips, and be full of walnuts. I usually do half plain, half with walnuts. Not everyone shares my love of nuts. I slightly under bake my cookies; I find that they keep better. I don’t want to bite into a hard cookie the next day. These cookies stay just moist enough, making me feel confident that I can bake them the day before an event. I baked these cookies for a family gathering this past week. When I was leaving the tray was completely empty, which put a smile on my face.

Cream butter and sugars.
Cream butter and sugars.
Add eggs and vanilla.
Add eggs and vanilla.
Mix to incorporate.
Mix to incorporate.
Add chocolate chips, and nuts if using. Just stir a few seconds to incorporate.
Add chocolate chips, and nuts if using. Just stir a few seconds to incorporate.
Drop on to parchment lined baking sheet I inch apart.
Drop on to parchment lined baking sheet I inch apart.
Cool on a wire rack.
Cool on a wire rack.

Chocolate Chip Cookies

2 ½ Cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

¾ cup packed light brown sugar

¾ cup organic pure cane sugar, or granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2-3 cups semisweet chocolate chips (if you love the cookies very chocolaty add 3, I use 2)

2/3 chopped walnuts, optional, or divide batter and make half plain and half with nuts just use ½ cup walnuts in that case.

In a medium bowl, sift the flour, baking soda, and salt.

In the bowl of electric mixer fitted with a paddle, beat together the butter, brown sugar, pure cane sugar on medium speed for 3-5 minutes. Mixture will be light and fluffy. Add the eggs and vanilla, mix an additional 1 minute. Scrape down the sides of the bowl.

On low speed, gradually add the flour mixture just till it comes together. Add the chocolate chips, and walnuts if using. Mix on low for about 25 seconds, just to mix together. At this point I refrigerate the dough for 2 hours.

Preheat the oven to 350 degrees.

Using a teaspoon or small cookie scoop place cookies 1 inch apart on a cookie sheet lined with parchment paper.

Bake for 12-14 minutes, rotate cookie sheet at the 7 minute mark. I like mine light and just golden.

Cool on a wire rack.

Yields 4 dozen cookies

Store in an air tight container

 

Bakers note: I love to infuse my sugar with a vanilla bean for these cookies. Keep a container on hand for cookies and other bake goods.

I consider room temperature butter to be at least 65 degrees. I give the eggs 30 minutes to come to room temperature.

Thanks for stopping by!!!