Whoop!!! Whoop Friday!!
It's Friday and the auction quilt is almost Finished!! All that is left is to hand stitch the binding down and I can donate it to the Tulsa Safe Kids Program. I worked hard today to get this competed!! It required staying focused...something I don't do so well these days. I also had the program at one of my quilt groups tonight. I showed them how to make transfer (quilt block design) boards. I gave them the board covered in batting as a base for the project. Then I showed them ideas on how to finish it and use it. If you are interested you can find a complete video on how to do it here.
This project will help my stash numbers this Sunday!!! I needed that since I seem to have fallen behind in moving out more fabric than I bring in this year!!
Nana's Banana Bread Extravaganza
This week I have been testing different kinds of banana bread recipes. I made three different kinds. This is the first recipe of a three part series including:
Caramelized Banana Bread with Browned Butter Glaze
Chocolate Hazelnut Banana Bread
Banana Bread with Chocolate Glaze
Caramelized Banana Bread with Browned Butter Glaze
Ingredients:
4 TBSP butter, divided and softened
3/4 cup packed dark brown sugar
3 medium bananas, sliced
1/2 cup buttermilk
3 TBSP canola oil
2 TBSP amber rum
2 large eggs
9 ounces all purpose flour (2 cups)
1/4 tsp baking soda
1/2 tsp salt
Baking spray
1/3 cup powdered sugar
2 tsp Half and Half
Directions:
1. Preheat Oven to 350 degrees
2. Melt 3 TBSP butter in a large skillet over medium-high heat.
Add Brown sugar, rum, and bananas; saute 4 minutes stirring occasionally. Remove from heat. Cool 10 minutes.
3. Add banana mixture to large bowl of mixer and beat at medium speed until smooth.
4. Combine buttermilk and next 3 ingredients ( through eggs).
5. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
I weigh whenever I can because it is a much more precise form of measuring dry ingredients.
6. Combine flour, baking soda, and salt. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined.
7. Scrape batter into a 9 x 5 inch metal loaf pan coated with baking spray.
8. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Remove bread from pan, and cool.
9. Melt remaining 1 TBSP butter in a small, heavy saucepan over medium heat. Cook 3 minutes or until butter is browned. Remove from heat.
10. Add powdered sugar and half and half, stirring with a whisk until smooth. Drizzle glaze over the top of the bread. Let stand until glaze is set.
This bread has a warm, deep flavor from cooking the bananas and the rum. The brown butter glaze sets it off.
Delicious!!
I had a little help in the kitchen today......
Gonna be a cook like her Nana and Mama!! Thanks be to you Lord for Grandchildren and how they make our hearts sing and our faces smile!!
Caramelized Banana Bread with Browned Butter Glaze
Ingredients:
4 TBSP butter, divided and softened
3/4 cup packed dark brown sugar
3 medium bananas, sliced
1/2 cup buttermilk
3 TBSP canola oil
2 TBSP amber rum
2 large eggs
9 ounces all purpose flour (2 cups)
1/4 tsp baking soda
1/2 tsp salt
Baking spray
1/3 cup powdered sugar
2 tsp Half and Half
Directions:
1. Preheat Oven to 350 degrees
2. Melt 3 TBSP butter in a large skillet over medium-high heat.
Add Brown sugar, rum, and bananas; saute 4 minutes stirring occasionally. Remove from heat. Cool 10 minutes.
3. Add banana mixture to large bowl of mixer and beat at medium speed until smooth.
4. Combine buttermilk and next 3 ingredients ( through eggs).
5. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, baking soda, and salt. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined.
7. Scrape batter into a 9 x 5 inch metal loaf pan coated with baking spray.
8. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Remove bread from pan, and cool.
9. Melt remaining 1 TBSP butter in a small, heavy saucepan over medium heat. Cook 3 minutes or until butter is browned. Remove from heat.
10. Add powdered sugar and half and half, stirring with a whisk until smooth. Drizzle glaze over the top of the bread. Let stand until glaze is set.
Happy Trails,
Mtn Mama
