Banana bread is soooooo good in the morning ….. or midday ……. or afternoon, well anytime! It’s tasty and sweet and filling. I usually pick up bananas every time I go shopping at Costco because they are such a good value, and since there are only three of us in the house the dilemma becomes what to do with the over ripe bananas no one wants to eat. Well, they do not ever go to waste at our house! I peel them, bag them and freeze them for smoothies. Or I make Nanner Pudding. Our dogs love them. But my favorite recipe for over ripe bananas is Banana Bread! It’s even better after it has been refrigerated! I can’t get enough. Here is the recipe:
2 Cups All-Purpose Flour (I used 1 Cup All-Purpose & 1 Cup Soft White Whole Wheat I milled myself – but that’s an entirely different blog post!)
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 Beaten Eggs
3 – 5 Mashed Ripe Bananas
3/4 Cup Raw Unfiltered Honey or 3/4 Cup Sugar
1 teaspoon Vanilla
1/2 Cup Oil or Melted Butter (I use extra virgin olive oil)
Optional: 1/4 Cup Chopped Nuts
Preheat the oven. Grease & lightly flour two 7 1/2 x 3 1/2 x 2 inch loaf pans. In a bowl combine the flour, baking powder, baking soda, cinnamon, salt and set aside. In another bowl mix the beaten eggs, mashed bananas, honey, vanilla and oil. Combine the two and stir until moistened and lumpy. This is the time to fold in the nuts – I don’t because I am the only one in the house that likes them in bread :-(. Bake until you can insert a toothpick and it comes out clean – about 50 minutes. Once it is cooled I like to refrigerate mine. And it taste soooooooo verrrrrry goooooood!!!
Let me know if you try it. Or if you have a better recipe, I would love to try yours!
One of my favorite recipes is Chicken Pie! This is not to be confused with Chicken Pot Pie, because my chicken does not come from a pot. Yours certainly can, but mine comes from the rotisserie chicken section at Costco. 😉 You see one of my husband’s favorite meals is rotisserie chicken with mash potatoes, gravy, peas and biscuits. So then the next day I use the left over chicken and peas for Chicken Pie. Here is the recipe:
Left Over Chicken from a Rotisserie Chicken
2 Refrigerated Pie Crust (usually 2 come in a box)
2/3 C Heavy Cream
1 3/4 C Chicken Broth
1/4 C Carrots Chopped into Bite Size Pieces
1 Potato Cooked & Cut into Little Squares
1/4 C Peas
1/3 C Chopped White Onion
1/3 C Flour
1/3 C Butter
1/2 t Salt
1/4 t Pepper
1/2 t Garlic Powder
1 Egg Beaten
In a pie dish lay out the bottom sheet of pie crust, put aluminum foil in it and line with dry beans or pie beads to keep the bottom crust from rising. Place in a heated oven for a few minutes until it starts to turn light brown (do not leave in too long because it is going in the oven again once you fill it).
In a deep pan over medium heat melt butter & cook onion until translucent. Stir in flour & cook until smooth (using a small whisk works well). Add salt, pepper, garlic powder, heavy cream & chicken broth. Stir until combined. Then add peas, cooked potato, carrots & chicken.
Pour this mixture into the pie crust & cover with the second pie crust. Cut slits into the top of the crust to allow for vapor. Baste the top of the pie crust with egg so that it gets a nice brown color while cooking.
Cook in your oven’s top shelf for about 35 minutes.
**Tip: Cover a cookie sheet with foil and place on the oven’s second shelf to catch any drippings – makes it easier for clean up.
This pie is a hit at our house. Hope you try it. Enjoy!