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Category: House of Bread

Shannon’s Beautiful Banana Bread

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I met a woman on a message board about four years ago.  She posted this recipe, titling the post, “The Best Banana Bread You’ll Ever Eat.”

She wasn’t lying. Trust me. This is the best banana bread you’ll ever eat.

2 cups flour (whole wheat or white, your preference)
1 tsp baking powder
½ tsp Kosher or sea salt
1 tsp cinnamon
1 whole stick room temp butter (no subs)
1 cup sugar
2 eggs (room temp)
1 tsp.vanilla
3 medium/large bananas – mashed
½ cup sour cream (I use plain yogurt)
½ cup chopped nuts (optional – pecans or walnuts)

Something with which to mash bananas.  I use a potato masher.  I’ve used a food processor before.
large mixing bowl
two smaller mixing bowls
sifter
mixer
bread pan
parchment paper
wooden spoon
wire cooling rack

Line the bread pan with parchment paper.  This will keep your loaf pan clean, and it will make it really easy to remove the bread.  You can grease and flour it if you’d rather.

Heat oven to 325° degrees F.

Mash bananas.

In a small bowl combine and sift dry ingredients: flour, powders, soda, cinnamon, salt.  Set aside.

In the mixer bowl cream butter and sugar until fluffy. Add eggs one at a time.

In another bowl mix the mashed bananas  Stir in the sour cream (or yogurt).

Using a wooden spoon, blend ⅓ of dry ingredients into the butter mix. Then add ⅓ of the banana mix into the butter mix.  Keep doing this until both dry ingredients and banana mixture are gone.  Add the nuts.  Give a good quick stir, trying not to handle or stir the batter too much.

Scrape batter into loaf pan and smooth top with the spoon. Bake in center of oven for 70-75 minutes  or until knife inserted in center comes out clean.

Cool for a few minutes then remove from pan and finish cooling on a wire cooling rack.

1 loaf

Low in Sodium
No Trans Fats

This recipe will make four miniature loaves.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Find this and other recipes in The Walking Bread, the Bread Will Rise

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Triple Berry Patriotic Pie

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Fresh fruit is one of the best parts of summer. I can barely keep fresh berries stocked in my house. The day I buy them, my children inhale them. This pie is a wonderful summer tradition. It’s the perfect companion for a celebration picnic or a festive barbeque.  I like to serve it with homemade ice cream or fresh whipped cream.

INGREDIENTS:

Recipe for 2-crust pie
1 1/3 cup each fresh strawberries, blueberries, and raspberries
1 cup sugar
5 TBS flour
1/2 tsp ground cinnamon
11/2 TBS butter

SUPPLIES:

measuring cups/spoons
collander
2 large bowls
1 small bowl
rolling pin
pie plate

PREPARATION:

Preheat oven to 425° degrees F (220° degrees C)

Wash berries thoroughly. Drain. Remove stems and hulls. Slice strawberries into quarters.

DIRECTIONS:

Prepare the pie crust dough. Roll out half the dough and line the pie plate.

Place the berries in a large bowl. In a small bowl, combine sugar, flour, and cinnamon. Gently toss with the berries. Pour into pastry-lined pie plate. Dot with the butter.

Roll out the remaining dough and cut into shapes, lattice pieces, or a pie top.

Top the berries. If using a whole pie crust, cut several holes in it for venting. Pinch/trim edges as needed.

Bake for 35-45 minutes or until the crust is nicely browned and the juice is bubbling through the crust.

Let stand before serving. The juice will thicken in the flour and sugar as the pie cools.

YIELD:

1 pie; 8 servings

NUTRITION:

House of Bread Books™*, P.O. Box 470, Fort Knox, KY 40392-4393

NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


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Monday Morning Coffee and Chat 11/18/19 – Planning the Thanksgiving Video Extravaganza!

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Hello! Welcome to Monday Morning Coffee and Chat! Today I’m going over the plan for the Thanksgiving meal cooking video extravaganza!

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Thanksgiving Menu

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We are celebrating Thanksgiving early this year. Because I’ll be cooking a full week before everyone else, I’ll be donning my old Hallee the Homemaker hat and doing a video series, walking you through how I make my Thanksgiving meal with whole food/real food.

Here is my menu:

  • Roasted turkey
  • Cornbread dressing
  • Mashed potatoes
  • Sweet potato casserole
  • Roasted Brussels sprouts
  • Wild rice stuffed pumpkins
  • Sautéed green beans with almonds
  • Fresh cranberry sauce
  • Turkey gravy
  • Whole wheat rolls
  • Fresh pumpkin pie
  • Pecan pie
  • Dessert made from my newsletter competition (still not picked which one)
  • Cranberry punch
  • Mulled wine

Join me next week as we cook this dinner!

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Daniel Fast Menu Week 3

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The Daniel Fast is explained in detail in this post. Basically, it’s vegan extreme — only fruits and vegetables to eat, only water to drink. We consider whole grains allowable, which is why I’m serving brown rice and homemade crackers, oatmeal, and muesli. Our family also fasts from leavened bread while doing a Daniel Fast.

With this kind of diet and fasting, it’s important to menu plan. Here is my plan for week three:

Jan 16 Mango, pineapple, banana, coconut , cashews smoothie Baked acorn squash

Grilled vegetables

Salad

Vegetable stir fry

Edamame

Brown rice

Jan 17 Fresh fruit

Raw almonds

Veggie wrap in homemade tortilla

Chips and salsa

Mushroom and asparagus risotto

Salad

Jan 18 Oatmeal with dried fruit and nuts Vegetable soup

Homemade crackers

Sweet potato and black bean hash

Salad

Jan 19 Muesli with unsweetened coconut milk Leftover soup Vegetarian spaghetti sauce over whole wheat noodles

Salad

Jan 20 Mango, pineapple, banana, coconut , cashews smoothie Baked sweet potato

Steamed broccoli

Salad with sunflower seeds

Roasted portabella mushrooms and veggies over brown rice

Salad

Jan 21 Fresh fruit

Raw almonds

Tortillas with pinto beans and guacamole Ratatouille

Brown rice

Salad

Jan 22 Oatmeal with dried fruit and nuts Spinach and strawberry salad

Chips and hummus

Taco dinner – pinto  beans, Brown rice, homemade tortillas, guacamole

 

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Daniel Fast Menu Week 2

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The Daniel Fast is explained in detail in this post. Basically, it’s vegan extreme — only fruits and vegetables to eat, only water to drink. We consider whole grains allowable, which is why I’m serving brown rice and homemade crackers, oatmeal, and muesli. Our family also fasts from leavened bread while doing a Daniel Fast.

With this kind of diet and fasting, it’s important to menu plan. Here is my plan for week two:

Jan 10 Oatmeal with dried fruit and nuts Tomato, kale, and lentil soup

Salad

16-bean soup

Salad

Jan 11 Muesli with unsweetened coconut milk Leftover soup

Salad

Falafel

Hummus

Salad

Jan 12 Mango, pineapple, banana, coconut , cashews smoothie  Chips and hummus

Salad

Chickpea and butternut tagine over cous cous
Jan 13 Fresh fruit

Raw almonds

Baked sweet potato

Salad with sunflower seeds

Pink beans

Brown rice

Fried cabbage

Steamed veggies

Jan 14 Oatmeal with dried fruit and nuts Sautéed veggies over brown rice

Salad

Vegetarian chili

Salad

Jan 15 Muesli with unsweetened coconut milk Baked potato topped with leftover chili and guacamole

Salad

Grilled Portabella mushrooms, onions, and peppers over brown rice

Salad

Jan 16 Mango, pineapple, banana, coconut , cashews smoothie Baked acorn squash

Grilled vegetables

Salad

Vegetable stir fry

Edamame

Brown rice

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