Banana Be Mine

Finally getting a recipe on the blog! I cannot believe how long it has been since I've shared some kitchen goodness - maybe this is a sign that I am finally getting settled into a routine over here where the wind comes sweeping down the plain. It's been more than a little crazy trying to get settled into our new home (which, by the way, I unpacked in such a hurried frenzy that I now can't remember what items I put into which cabinets, closets, etc. and find myself ransacking my own home to find my things) and setting up my very modest cake studio has proved more time consuming than I anticipated - largely due to our determination to stay on a shoe-string budget and accomplish a majority of the work ourselves. It's been exhilarating and exhausting all at the same time and my rough cuticles are showing it.

Anyway, I actually made these scrumptious little ole muffins several weeks ago and well before finding that perfect spot for food photography - you know, the sweet spot where the natural light is just right. This photo was taken in my home, but I'm so thrilled to begin shooting at my studio soon. The huge windows and natural light will make for some beautiful photos (I hope). 

Banana Nut Muffins

1/2 cup (1stick) butter at room temp
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 tsp. baking soda
1 tsp. salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 tsp. vanilla
1/2 cup chopped nuts

Preheat to 350 degrees. Spray muffin tins with nonstick cooking spray. 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 toothpick inserted in the center of the muffin comes out clean about 18-20 minutes, but ovens vary so watch your first batch and time accordingly. Cool ten minutes and turn out of pans to finish cooling. 

Banana Nutiness

We all need a few standard go-to recipes, preferrably in a worn out binder covered in food stains - stains that are known around here as "casualties of chaos" in staggering proportions. Yet, we march on down the beaten path with familiar friends from time to time and this recipe is one of my favorite pals. Basic banana nut bread. Love every morsel of it. We (my two oldest offspring and I) stirred in about 3/4 cup chocolate chips to make things interesting...we have a hard time leaving basic alone and letting it do its work. We were pretty pleased with the warm little bites of chocolate - maybe next time we'll add dates or apricots, but either way our basic banana goodness leaves a curious soul with lots of opportunity - Happy Experimenting!

Banana Nut Bread

1 stick unsalted butter at room temperature

1 cup sugar

2 large eggs

1 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

2-3 very ripe bananas, mashed

1/2 cup sour cream

1/2 cup chopped pecans

3/4 cup chocolate chips (optional)

Preheat oven to 350 degrees. Butter a 9x5 loaf pan; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and mix until blended. In a medium bowl, stir together flour, baking soda and salt. Add to the butter mixture and stir until just combined. Add bananas, sour cream, and vanilla. Stir in nuts and chocolate chips and then pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let rest in pan for 10 minutes, if you can stand to wait that long before slather up a hot slice with a pat of butter - delish!