Banana Bread

As you can maybe tell from some of my recipes I love adding 'extras' to recipes. I love going through the cupboard when I'm cooking or baking and just tossing things into the mix. I find banana bread the perfect base to add 'extras' to, not only is it fun but it usually turns out really good. This morning I whipped up a batch of basic banana bread batter and tossed in chopped up dates, chocolate chips and coconut. And a little rum extract, too. I think bananas and rum have a relationship quite like macaroni and cheese or peanut butter and jelly, they just go together.
Banana bread is also a great way to use up that stash of over a dozen frozen bananas in the freezer...oh, or is that just our freezer? Zoe and I only like bananas at a certain stage, and once their past that point they are bound for the freezer.
So, I thought I'd post my base recipe for banana bread and maybe you'll be inspired to make your own banana bread a la you!

Banana Bread
Makes 1 loaf

3-4 ripe bananas, mashed
1/3 cup melted butter
3/4 cup to 1 cup brown sugar (depending on how sweet you want it)
1 egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/2 cups flour

Preheat the oven to 350F.
Grease a 4x8" loaf pan, or any baking vessel you want. I've done it in square pans, round pans, and even glass tupperware containers.
In a large bowl mix together the bananas and butter with a wooden spoon. Stir in the the sugar, egg, vanilla and spices.
Sprinkle the baking soda over the mixture and stir.
Add the flour last, and mix just until there are no white clumps.
Now add in your extras, the sky is the limit. Here is some 5 second brainstorming of possible ideas:

• swirl in some peanut butter
• coconut
• dried fruit
• pineapple
• chocolate chips
• peanut butter chips
• flax, ground or whole
• rum extract, heck even a few tablespoons of actual rum!

I could go on all day!

Stir in your extras, gently and spread the batter into the prepared pan.

Bake for 50 minutes. Check it, and bake for longer is needed. Banana bread sometimes takes forever to bake. Be patient, but don't burn it. 

Have a great Monday!

How to Eat a Whole Bunch of Kale in less than 30 minutes.

Yesterday for an 'after school snack' (no, I'm not in school but still like a little snack around 4:00pm) I made up a pan of kale chips. Maybe some of you have seen this at health food stores or maybe you make them already, but they are super easy to do at home and so delicious!

Crispy Kale Chips

First go to the nearest market and buy a bunch of kale. Or the grocery store. But it's really the season for markets.
Preheat the oven to 350F.
Tear the kale into pieces in a bowl. Drizzle with a few teaspoons of olive oil. Gently massage the oil into the kale.
Place the kale in a single layer on a baking sheet (or two sheets, depending on the size of your bunch) and sprinkle with salt.
Bake for 12 to 15 minutes, rotating half way through.
Let cool briefly and consume.

Zoe and I ate a whole panful.

Quickie Pickle

Happy long weekend! Any exciting plans? I already feel quite accomplished in my long weekend...an afternoon nap has been had as well as an afternoon nap snack. Does anyone know what I mean? The snack you have after a nap is always the best one. I have fond memories of being at the cabin, napping and then waking up to an assortment of snacks. Those snacks were always the most delicious!

My afternoon nap snack of choice today (and most snacks this week) involved zucchini pickles. I had an abundance of zucchini in the fridge and found this simple recipe for refrigerator pickles that used sliced zucchini. They almost taste like a bread and butter pickle...but yummier! And easier too!
For those of you whom have an abundance of zucchini in your fridge too I highly recommend whipping up this recipe.
I've been eating them on crackers with cream cheese, on sandwiches and of course right out of the jar!



Zucchini Pickles
adapated from Heidi Swanson

3 medium zucchini, about 1 pound, thinly sliced
1 medium white onion, thinly sliced
1 1/2 tablespoons fine grain sea salt
1/4 teaspoon red chili flakes
1/2 tablespoon yellow mustard seeds
3/4 cup cider vinegar
3/4 white wine vinegar
1/3 cup sugar

Mix together the zucchini slices, onion and salt together in colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate it for a couple of hours, I did it over night. Stir the zucchini a few times along the way. When you are finished draining the zucchini, shake the colander to get rid of any extra liquid.
Place the zucchini in a 1 quart jar along with the chili flakes and mustard seeds.
Combine the vinegars and sugar in a small pot over medium heat. Bring to a simmer, and continue to simmer till the sugar is dissolved. Pour the vinegars/sugar over the zucchini and close up the jar. Let cool slightly and then put the jar in the fridge.
Even though it's probably a good idea to wait a couple days for the zucchini to get really good and pickle-y I was eating them the next day and they were delicious!
Enjoy!

25 days left

Today I am lovin' this recipe for energy balls! So many inappropriate jokes could be made about the name...I'll have to think of a new one, but for now they are energy balls and they are DELICIOUS! I have been needed a few quick snacks to take with me to work and this one fits the bill. Not only yummy but super easy.

This recipe can be made really quickly and makes quite a few little snacks!

Date-Almond Energy Balls

45 dried dates, make sure they are pitted
1 cup almonds, unsalted
1/2 cup hemp seeds (this was my add-in, you could also use flax seeds, or no seeds at all)
1/2 cup peanut butter, or any nut butter
1/2 teaspoon salt
unsweetened coconut, for rolling

Soak the dates in hot water for 20 minutes. Drain.
Pulse the almonds and hemp seeds in a food processor until they are finely chopped. Add in the drained dates, process just until things begin to clump. Add in the peanut butter and salt. Pulse on and off to combine. Shape mixture into balls, I use a small ice cream scoop but fingers/spoons is just fine. Roll them in coconut and chill.
Keep them stored in the fridge and enjoy!
In a food processor pulse the almonds