With bananas being a staple in this house, making banana bread is nothing new. I’ve made various versions of it as long as I can remember and still am up for trying new ones. This time via a tweet from Healthy Living Blogs, I found Banana Walnut Bread by Sara Runs, which was a loaf recipe rather than the muffin versions I’ve made more so recently. Muffins are great for both weekend mornings and “grab and go” weekday breakfasts but a still warm loaf cooling in an amazing smelling kitchen just screams weekend. I chose to make it on a snowy lazy day version of a Saturday and so ended up warming up the house a bit and making something delicious at the same time.
Here is my breakdown of this recipe.
- Ingredients shopping: Easy. I “shopped” my own kitchen since the recipe included basic ingredients that are staples. I omitted the walnuts since that was the one thing we don’t keep on hand all the time.
- Prep: Easy. As long as you have enough bowls for the steps, it is super easy. I used my KitchenAid stand mixer and so there was very little effort needed.
- Cooking: Easy. I set the oven timer to the full 55 minutes and only checked on it twice. I ended up adding an extra two minutes to the time.
- Make it again: Absolutely. The banana bread turned out so delicious that we almost ate half of it within ten minutes. I can see myself making this to give away as well.
- Modify it: Since I didn’t have walnuts in the pantry, this was a modified recipe to begin with. When I do have walnuts, most likely when the holiday baking season has been around a bit more, I will try making that version/the actual recipe.
- Works for leftovers: Yes but this didn’t last long.
During the week, I am all about grabbing a quick breakfast since I am definitely not a morning person. Some days it might be fruit, yogurt, and granola. For others, it is take-out or something designated as a breakfast item per the writing on the plastic wrapper. Sitting down and enjoying a leisurely breakfast is left for the weekends.
Last Saturday, I woke up with pancakes on the brain. I was the first one up and after getting a semi-coherent “yes” to my asking Darth Husband if he was hungry, I dodged the galloping kitten and went to make breakfast. I was going to try a boxed coconut mix that I picked up from Trader Joe’s for me and then make our usual boxed mix for him.
Coconut mix? Check. Usual boxed mix? Nope.
After searching through the pantry like a forlorn Jack Sparrow (“But why is the mix gone?”) and deciding that I was still making pancakes and ones from scratch, I found the post containing the Favorite Pancake Recipe on Pennies and Pancakes. First of all, if a blog name INCLUDES the word “pancakes”, that is a good sign.
Here is my breakdown of this recipe.
- Ingredients shopping: Easy. I had everything but the whole wheat flour already in the kitchen.
- Prep: Easy. The hardest part was using the sifter and not making a mess.
- Cooking: Easy to medium. Figuring out when to flip a pancake is a skill I mastered within the last five years. Though I fully understand that in the grand scheme of stovetop cooking it isn’t extremely difficult, I have mushed and burned many a pancake. After the first few using this batter, I was able to time it quite well.
- .Make it again: Definitely. This turned out extremely well and both Darth Husband and I really enjoyed them.
- Modify it: Yes. This time, out of necessity, I used regular flour instead of whole wheat flour. In the future, I could see doing something like adding a bit of cinnamon to the batter.
- Works for leftovers: Yes. I reheated some on Sunday and topped it with strawberry jam instead of butter as I had done on Saturday. I had a few others for a weekday breakfast as well.