tag:blogger.com,1999:blog-27208620694746131342024-03-14T04:59:17.196-04:00Tasty InfestationAlex Boakehttp://www.blogger.com/profile/16289371217524369964noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2720862069474613134.post-11845371000900760192010-06-08T18:32:00.016-04:002010-06-11T10:13:02.131-04:00Banana Nut Bread<span style=";font-family:trebuchet ms;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/bananabread_paint.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/bananabread_paint.jpg" alt="" border="0" /></a></span><span style=";font-family:trebuchet ms;font-size:100%;" ><br />Guys. Seriously guys. If you keep eating the bananas when they're that yellow, how can I make banana bread? Everyone knows you have to use the most terrifyingly brown and squishy bananas to make the best banana bread. </span><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/banana3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/banana3.jpg" alt="" border="0" /></a></span><span style=";font-family:trebuchet ms;font-size:100%;" >Okay, I'll be honest. This is actually the more photogenic of the two bananas I used. The other one...well, it would have disintegrated if I'd tried to do more than move it from the counter to the bowl to mash it.<br /><br /></span><span style="font-weight: bold;font-family:trebuchet ms;font-size:100%;" >Recipe for Banana Nut Bread</span><span style=";font-family:trebuchet ms;font-size:100%;" ><br /><br />Ingredients:<o:p></o:p></span> <ul style="font-family:trebuchet ms;"><li><span style="font-weight: bold;font-size:100%;" >1 cup</span><span style="font-size:100%;"> whole-wheat flour<o:p></o:p></span></li><li><span style="font-weight: bold;font-size:100%;" >3/4 cups</span><span style="font-size:100%;"> all-purpose flour<o:p></o:p></span></li><li><span style="font-weight: bold;font-size:100%;" >2 teaspoons</span><span style="font-size:100%;"> baking powder<o:p></o:p></span></li><li><span style="font-weight: bold;font-size:100%;" >1/2 teaspoon</span><span style="font-size:100%;"> salt<o:p></o:p></span></li><li><span style="font-weight: bold;font-size:100%;" >1/4 teaspoon</span><span style="font-size:100%;"> baking soda<o:p></o:p></span></li><li><span style="font-weight: bold;font-size:100%;" >1/2 cup</span><span style="font-size:100%;"> butter<o:p></o:p></span></li><li><span style="font-weight: bold;font-size:100%;" >1</span><span style="font-size:100%;"> large egg</span></li><li><span style="font-weight: bold;font-size:100%;" >1 1/2 teaspoons</span><span style="font-size:100%;"> vanilla extract<o:p></o:p></span></li><li><span style="font-weight: bold;font-size:100%;" >2 </span><span style="font-size:100%;">large ripe bananas, mashed<o:p></o:p></span></li><li><span style="font-weight: bold;font-size:100%;" >1/2 cup</span><span style="font-size:100%;"> chopped walnuts<o:p></o:p></span></li></ul> <p class="MsoNormal" style="font-family:trebuchet ms;"><!--[if !supportEmptyParas]--><span style="font-size:100%;"> <o:p></o:p></span><!--[endif]--></p> <p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">Grease the bottom of a 9 x 5 x 3 inch loaf pan, and preheat the oven to 350°<o:p></o:p></span></p> <span style=";font-family:trebuchet ms;font-size:100%;" ><br /></span> <p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">In a bowl, combine flours, baking powder, salt and baking soda. In a mixing bowl, with a hand-held electric mixer, beat together butter and sugar on medium speed. Beat until light and fluffy, and then beat in the egg and the vanilla extract. <o:p></o:p></span></p> <span style=";font-family:trebuchet ms;font-size:100%;" ><br /></span> <p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">With mixer on low speed, beat in flour, alternating with mashed bananas. Stir in chopped nuts. Bake at 350° for about 50 minutes—or until a toothpick inserted into the center of the bread comes out cleanly. <o:p></o:p></span></p> <span style=";font-family:trebuchet ms;font-size:100%;" ><br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >Cool bread in pan on a wire rack for 5 minutes, then turn the bread out of the pan and leave on rack until completely cooled. Apparently, for best flavour, you s</span><span style=";font-family:trebuchet ms;font-size:100%;" >hould wrap the banana bread tightly in foil and store overnight before slicing and serving…but who can wait that long?!</span><!--EndFragment--><span style=";font-family:trebuchet ms;font-size:100%;" > Personally, I had two pieces right after that 5 minute cooling time was done.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/bananabread_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/bananabread_1.jpg" alt="" border="0" /></a><br />Look at that beauty</span><span style=";font-family:Times;font-size:100%;" >—</span><!--EndFragment--><span style=";font-family:trebuchet ms;font-size:100%;" >who could blame me?<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/banana2.jpg"><img style="cursor: pointer; width: 159px; height: 120px;" src="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/banana2.jpg" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/bananabread_3.jpg"><img style="cursor: pointer; width: 159px; height: 120px;" src="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/bananabread_3.jpg" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/bananabread_2.jpg"><img style="cursor: pointer; width: 151px; height: 120px;" src="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/baked/bananabread_2.jpg" alt="" border="0" /></a><br /></div>Alex Boakehttp://www.blogger.com/profile/16289371217524369964noreply@blogger.com1tag:blogger.com,1999:blog-2720862069474613134.post-8799894206923312302010-06-08T11:01:00.002-04:002010-06-08T23:09:49.511-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/tasty_filler.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 501px; height: 189px;" src="http://img.photobucket.com/albums/v377/yagimazaki/tastyinfestation/tasty_filler.jpg" alt="" border="0" /></a><div style="text-align: center;">Feast your eyes! Actual content coming as soon as it's out of the oven, I promise.<br /></div>Alex Boakehttp://www.blogger.com/profile/16289371217524369964noreply@blogger.com1