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trying to capture every moment in our days, because it's so precious.

• Happy weekend
• Kaya Jam
• Summer Crops
• Pieces of last week
• Weekend Food Trip
• Hi Summer
• Lucy, my best buddy.
• philly and around
• finally, i can feel the spring
• bring back spring

Last minutes snack made last friday night, banana bread from Betty Crocker recipe.

Ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (optional)

Steps;
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 F. Grease bottoms only loaf pan ( i used 9x5x3).
Mix sugar and butter in large bowl. Stir in eggs untill well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts (i skipped this part). Pour into pan.
Bake for 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool for 10 minutes. Loosen sides of loaf from pan, remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

The bread is soft and fluffy, great menu for snack and breakfast.

Labels: bread, snack, summer

Last minutes snack made last friday night, banana bread from Betty Crocker recipe.

Ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (optional)

Steps;
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 F. Grease bottoms only loaf pan ( i used 9x5x3).
Mix sugar and butter in large bowl. Stir in eggs untill well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts (i skipped this part). Pour into pan.
Bake for 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool for 10 minutes. Loosen sides of loaf from pan, remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

The bread is soft and fluffy, great menu for snack and breakfast.

Labels: bread, snack, summer

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