While driving to work this past week I’ve noticed the once green mountains dusted with hints of red and yellow. My favorite time of year is almost officially here, along with all of the New England traditions that I can’t wait to share with my daughter.
On Wednesday we will take Sylvia apple picking for the first time, then strap her to me in the Ergo baby and spend some time in the kitchen telling her everything that I am doing as I make some pies. I am also anticipating making some delicious pumpkin bread from the scraps left behind from the pumpkins we carve into jack-o-lanterns.
Until then, I found myself staring at some bananas in my kitchen this evening that would be heading for the trash very soon if they weren’t eaten. Sylvia has been in love with bananas but I am trying to be careful not to give her to much because they can be very binding, especially in little ones.
Instead of just letting the bananas go bad I decided that I would bake some banana bread as a nice segue into the many fall treats I plan to bake. It was also the first time baking in the kitchen of my new home.
We like to keep things as organic as possible around here. I know the number one complaint about buying organic is the cost, but I personally feel like if there was anything worth spending more on it should be our food. Our food directly impacts our health in the short and long term as well as our moods. I am not strictly organic, I will substitute things as needed or buy something if I cannot find an organic option at the moment.
I used a recipe that I found as a guide and modified it based on what I had in the house, this was kind of a spur-of-the-moment plan but the bread turned out great. One thing I recommend doing is cracking your eggs in a separate bowl and then add them in. You never know when you’ll get a bad egg and you don’t want it to ruin the entire batter.
I also mixed my dry ingredients in a separate bowl and then added them to the batter (as recommended by the original recipe) to make sure the dry ingredients mixed evenly. It then went into a pan and baked for 60 minutes at 350 degrees. It smelled so delicious cooking and came out perfectly cooked, with golden crust and soft and warm inside.
What are you most looking forward to about Fall?
- 1/2 cup butter, melted
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter milk
- 1/2 cup chopped walnuts (optional)
- 2 medium bananas, mashed
Preheat oven to 350 degrees F and grease a 9×5 inch pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking powder and salt, stir into the butter mixture until smooth. Finally, add in the buttermilk and bananas (and walnuts if you are using them). Spread evenly into the prepared pan.
Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.