Tip of the Week

Cooking Myth Revealed!

Have you ever heard that liquid measuring cups are slightly different than dry measuring cups? So if you use a dry measure cup to measure out oil or something in a recipe it's not as accurate?.....WRONG!! They are exactly the same...I mean a cup is a cup....

-Christina

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Sunday
Aug282011

I'm Going Bananas

Today I noticed that the bunch of bananas I had sitting in my fruit basket (yes fruit basket...look at me getting all domestic!) were pretty much on their last leg and beyond the point of edible. Overly ripe bananas (when they start to turn brown) are great for banana bread however. I wasn't about to waste these poor uneaten bananas, so I put them to good use in my delicious banana bread. :) I split the recipe and did half with chocolate chip and half without, perfect for those who tend to be a bit indecisive. 

  • 1/2 cup vegetable oil (optional substitute 1/2 c. applesauce)
  • 1 cup sugar
  • 2 eggs, slightly beaten
  • 4- 4 1/2 ripe bananas, mashed well
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips (optional)

Heat oven to 350. Grease and flour 5x9x3 inch pan. In a large bowl mix oil (or applesauce), sugar, and eggs. Blend in bananas. In a separate bowl combine dry ingredients; stir into banana mixture. Add milk and vanilla; mix well. Stir in chololate chips (optional). Pour into prepared pan. Bake about 1 hour or until toothpick inserted in center comes out clean.* Cool in pan for 10 minutes. Remove from pan; cool on wire rack.

* I like to take the bread out a few minutes early (~10) while it's not quite done in the center, immediately remove from the pan, and wrap in aluminum foil. It will continue cooking through in the aluminum foil leaving it extra moist.

 

Enjoy!!

xoxo

Christina

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