Banana Bread

Where has this summer gone? Oh yea, it just started here in Chicago! I haven’t posted in a while, but I’ve still been cooking and having adventures in all kinds of kitchens! The summer started off to a great start, so I thought. I couldn’t wait to head home to Indy for the Italian festival in June. Ryguy had just gotten home from Europe so I was not only going to get to see my family, but finally spend time with him! Long story short, I got to Indianapolis and instantly felt sick. I was lucky enough to make it to the festival Friday night, but honestly, I couldn’t enjoy it because I felt so miserable. Ryguy definitely enjoyed himself though and I’m pretty sure he tested food at every booth, which is a good thing because we didn’t make it Saturday night and got stuck staying in with a no fun, sick girl watching movies! Here are a few pictures of some of the delicious food I remembered to take this year.

Breadsticks

Cheesecake

Before I left for the Italian festival I was so anxious to finally see Ryguy and get home to my family and I couldn’t sit still. Whenever I’m anxious, nervous or stressed, all I want to do is cook. For some reason, it calms my nerves and really allows me to think clearly. Maybe this is because it takes me out of my head and allows me to just be in the moment – in the food – which is what I need sometimes! So, while I was waiting for my fun-filled (or so I thought) weekend, I baked Banana Bread! I didn’t have a family recipe for this (that I know of, hint hint Mom!) so I used the cookbook, Baking, my sister gave me last year as a present for my blog! I didn’t have all of the below ingredients and kind of just went on my own with this one – and it didn’t turn out the BEST, but it was still good and I enjoyed them, but I am going to share the actual recipe below!

Banana Bread

Ingredients:

Butter, for greasing

1 cup flour

3/4 cup light brown flour

Pinch of salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 large ripe bananas, peeled

3/4 cup orange juice

2 eggs, beaten

4 tbsp canola oil

Preheat the oven to 350°. Lightly grease a 2-lb loaf pan. Sift the flours, sugar, salt and the spices into a large bowl.

In a separate bowl, mash the bananas with the orange juice, then stir in the eggs and oil. Pour into the dry ingredients and mix well.

Spoon into the prepared loaf pan and bake in the preheated oven for 1 hour; then test to see if the loaf is cooked by inserting a skewer (I use a knife or toothpicks) into the center. If it comes out clean, the loaf is done. If not, bake for an additional 10 minutes and test again.

Remove from the oven and let cool in the pan. Turn the loaf out, slice and serve! This recipe serves 8.

(Sorry for the awful quality of this photo!)

The banana bread wasn’t my best, but I was glad to finally attempt making one of my favorite breads! Stay tuned for adventures of an Italian out west and one of my new favorite recipes!!

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