Above: That was until I found this!!!
Above: HOW ADORABLE!!! I had a fit when I saw this! I love it. Look at the handle. Wish I could do it to my pantry. Dear hubby thought I was having some kind of fit when I stumbled upon this photo. I might have squealed, not sure, but I know I started talking real fast and kept saying "Look, look, how adorable!!". He just didn't really understand my excitement. But look below. Adorable!!
Above: Really....can it get any cuter <3 I know that I really couldn't keep my pantry that neat, but with that apron practically covering the disaster inside, why not!?!
Put a few more things in the Etsy shop. I really had so much fun designing these. I have a million ideas bouncing through my head right now. Next on my list: a Fall one!
Above: Not sure what they are? A pincushion :)
This past week I wanted to make some banana nut bread. I keep my ripe bananas in the freezer. I just place them into a gallon size zip bag and add to it as my bananas ripen. Side note: bananas tend to ripen really fast for me. I like them with a little green and slightly firm. As soon as they get a brown spot on them, into the freezer they go. I tend to have a weak gag reflex and will gag really bad on a riping banana.
Here's what they look like when you remove them from the freezer:
Above: Yuck!! Total gagness!!! They turn real dark when you freeze them. I do freeze them with the skin on and then just pop them in to the microwave for about 20 seconds and peel the skin right off. I them put them in a microwaveable bowl for another 20 seconds and then I reserve about 1 TBS of banana juice to add to the bread batter.
Above: Sure wish you could smell it. Something so comforting about banana bread smell.
The recipe that I use is a little different. It calls for sour cream. This makes a wonderful moist, very moist, bread.
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan (use butter for pans! )
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Hope you enjoy this recipe! We sure did! It's raining cats and dogs here.