Deliciously Moist Banana Bread Recipe

INGREDIENTS

  • 1/2 cup butter (melted)
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 2 medium bananas (mashed)

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  • In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
  • Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9×5 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
  • Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.

How to Make Moist Banana Bread

Here are some tips & tricks for making the best banana bread.

  • The bananas have to be over-ripe. When it comes to banana bread, the blacker the peel, the better. These mushy bananas give off a much sweeter flavor, making them perfect for baking banana bread. Previously frozen ripe bananas work great as well!
  • Mash the bananas thoroughly. To do so, you can use a fork, a potato masher or hand mixer. This is particularly important for those who do not like munching on slimy and mushy banana bits. 
  • When combining dry and wet ingredients, fold them very gently with a spatula. This will result in extra tender bread.
  • I know this recipe calls for 60 minutes of cook time, but check it as early as 55 minutes in. You’ll know it’s done when you see some moist bread sticking to your tester toothpick. Remove from the oven right away!
  • Pecans are great, but walnuts also go really well with banana bread. The hint of bitterness in these nuts gives a nice balance to the sweetness of the banana.
  • Make sure to take the banana bread out of the loaf pan as soon as possible, about 10 minutes after it’s out of the oven. Don’t leave it in there for too long – doing so will result in a soggy bottom.

How to Store Banana Bread

Even when you follow all the recipe tips mentioned above, banana bread tends to dry out when storing it overnight.

Here are some storage tips to keep your banana bread moist and delicious:

  • Allow your bread to cool on a wire rack or a plate before refrigerating it.
  • Slice your bread in thick and even slices. Eat to your heart’s content. 
  • In the unlikely event of leftovers, pack the remaining slices in plastic wrap while it’s still a little warm. This will prevent it from going dry. Tin foils and airtight containers also work well at preserving the quality of the bread. Make sure that it is wrapped nice and tightly.
  • Place the wrapped slices inside a freezer bag. Press the bag to get rid of excess air, and gently close the seal completely.

Leftover Steak Beef Stroganoff for Two Recipe

stroganoff_4

Ingredients

  • 6 to 8 ounces cooked steak or raw sirloin tips, trimmed and sliced 1/8-inch thick
  • Salt to taste
  • 2 tablespoons butter (or more if using raw beef)
  • 8 ounces cremini or white button mushrooms, washed and quartered
  • 1 large shallot or half a small onion, sliced thinly; about 1/4 cup
  • 2.5 tablespoons flour
  • 1 cup beef stock or broth
  • 3 tablespoons sour cream
  • 1 tablespoon minced fresh dill or parsley

Directions

Remove the leftover cooked steak from the refrigerator and let it come to room temperature. Pile the mushrooms into a small saute pan. Sprinkle with about 1/4 teaspoon of salt and add 2 tablespoons butter. Add enough water to cover the mushrooms so they will float. Set the pan over high heat and bring to a boil. When the butter melts, stir it in. Adjust the heat so that the water remains at a low boil. Cook until the water evaporates completely. Continue to cook and don’t forget stirring.  Sprinkle the mushrooms with the flour and cook, stirring, for a few minutes until flour is browned. Add the stock and bring to a boil. Cook until thickened to the desired texture. Reduce heat to very low—the liquid should almost stop simmering before the next step. Stir in the sour cream, then the beef. Heat for a few minutes, just until sour cream is mixed in and the beef is warm.

Slow-Cooked Lamb Chops

Lamp Chops

Ingredients

  • 1 medium onion, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 lamb loin chops (about 1-3/4 pounds)
  • 2 garlic cloves, minced

 

Directions

  • Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

 

Beef Tacos

taco dinner

Ingredients

Beef:

1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper

Topping:

20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded

Directions

  1. Preheat the oven to 325 degrees F.
  2. For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper, and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
  3. For the Toppings: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
  4. Serve with the grated cheese, diced tomatoes, and shredded lettuce.

 

Skinny Banana Bread

This Skinny Banana Bread recipe has no oil, is low sugar, and just over 100 calories/slice! I found it years ago and it is the best banana bread recipe and low in calories.  I like to add walnuts but it will increase the calorie count.

 

Skinny-Banana-Bread-3

 

Ingredients

  • 4 bananas, about 1 1/3 cups, mashed
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour (white or white-whole wheat)
  • 2 Tablespoons unsalted butter, melted

Instructions

  • Grease a standard 9×5” loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn’t stick).
  • Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
  • In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
  • Gently stir in melted butter. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cooling in the pan for 5-10 a few minutes before inverting onto a wire cooling rack.

Notes

You can also make muffins, it makes 12 muffins and you bake the 18-25 units

Nutrition

Serving: 1slice | Calories: 137kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 209mg | Potassium: 208mg | Fiber: 1g | Sugar: 9g | Vitamin A: 105IU | Vitamin C: 3.4mg | Calcium: 29mg | Iron: 1mg

 

 

 

 

 

 

 

Faux Wiener Schnitzel

Air-Fryer-Pork-Schnitzel-Pin-1jpg-683x1024

 

Or simply called Bavarian Pork Schnitzel or Pork Schnitzel.  Today I’m trying out the air fryer.  It could be my secret to a healthy alternative to deep-frying. Trying out bavarian seasonings as well we will see if my favorite dinner guest approves.

If you don’t have an air fryer there are two other options.

Baking:

Use a high heat of 425-450 degrees. Make sure to flip it about halfway through so you don’t have a crispy side and a mushy side. Or place the chops on a cooling rack atop a baking sheet so the heat can get to both sides.

PanFried

If you go with pan-frying, then just use enough oil to coat the bottom of your pan. Again, high heat is your friend. Plus if you can find lard instead of oil and healthy eating isn’t your friend then go with lard, it will taste better.

Also to answer the question of a friend.

Can you make schnitzel with chicken?

Schnitzel can be made with chicken, veal, beef, turkey, pork, venison, and if you want to do it with ostrich – go for it!

Bavarian Pork Schnitzel ( it’s the combination of spice that makes it bavarian)

INGREDIENTS

  • 4 boneless pork chops, cut or pounded to 1/3″ thickness
  • 1/4 teaspoon thyme
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon old bay seasoning
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon minced rosemary
  • 1 large egg
  • 1/2 cup flour
  • salt and pepper to taste
  • 2/3 cups bread crumbs, I like to make my own

INSTRUCTIONS

  1. Rinse and pat dry the pork chops
  2. Turn on the air fryer to 390°
  3. In one bowl mix bread crumbs, spices and blend well, plus salt and pepper to taste.  Place egg and flour in two separate bowls.
  4. Dip chop in flour to coat. Then into the egg wash. Then dredge all sides of the pork into the panko mixture.  Finish all pork chops and coat all surfaces.
  5. Spray the basket from the air fryer with olive oil spray then place into the air fryer basket.
  6. My air fryer will hold 2 pork chops.  Place them into the basket and cook for 16 minutes opening at 8 minutes, spraying with a light burst of oil to help get a golden brown color.  (16 minutes because my pork chops were about an inch thick) All air fryers are slightly different check temperature to make sure it is 145° or cut into them and check to make sure the pork is opaque.
  7. Cook in batches if you have more than will fit into your air fryer.  Place cooked ones onto a plate and cover to keep warm until the rest are completed.
  8. Serve immediately.

Banana Bread in a Mug Recipe

Follow this formula when you need homemade moist banana bread RIGHT NOW: mug microwave 1 ripe banana 5 minutes = your banana bread quick fix. Banana Bread in a Mug Makes 1 Serving Prep Time: 5 minutes Total Time: 8 minutes Ingredients 1 ripe banana, mashed 1 egg 1 Tablespoon buttermilk ¼ […]

via Banana Bread in a Mug Recipe

A reminder of last months theme

Italian Flatbread (Piadina) with Fontina and Prosciutto

 

Italian Flatbread (Piadina) with Fontina and Prosciutto

 

Piadini is typically cooked on a grill, however I usually cook it in a pan.  Piadini is much like pizza, except the crust doesn’t rise.

Makes great sandwiches

cooknart15

Servings 4 to 6

Ingredients

3 1/2 cups all-purpose flour, plus extra for dusting

1/2 teaspoon baking soda

1 teaspoon fine sea salt, plus extra for seasoning

1 stick butter, cut into 1/2-inch pieces, at room temperature

2 tablespoons extra-virgin olive oil

1 pound whole milk ricotta cheese

2 teaspoons lemon zest (from about 2 small lemons)

Freshly ground black pepper

6 ounces fontina cheese, shredded (about 2 cups)

4 ounces prosciutto, thinly sliced-

1 cup chopped fresh basil

 

Directions:

In the bowl of your mixer fitted with the dough hook, combine the flour, baking soda, and 1 teaspoon of salt. On low speed,add butter and mix until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from pan to cool. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

Pairs well with Cabernet Sauvignon

Here is Rosemary’s recipe The recipe is three servings however I find it just enough for lunch.  One for each and one to share.

Italian Meatball Stew in a Mug

ItalianMeatballStew250MealsInAMug-1

With this Italian Meatball Stew in a Mug I will bring my July Theme “cooking in a mug” to a close.  My cooking theme for August will be the recipes of famous artists, starting tomorrow.

I enjoyed cooking in a mug and I may revisit the theme in September.

Until then here is the recipe for this Italian Meatball Stew in a Mug, which you can also find on page 146 of the 250 Best Meals in a Mug.  For more information on the book and recipes check out Val’s Kitchen Blog.

 

Egg Fried Rice in a Mug

Egg-Fried-Rice-In-A-Mug-51

The Bit + Co blog writes about this recipe stating “This eggy Chinese dish is simply irresistible. No frying has to be done, making it a great option when you’re just not feeling like calling up your regular takeout joint. For the rice, be sure to cover the top with cling wrap. Throw in vegetables for texture… and don’t forget the soy sauce as seasoning!”

It is another one of Lisa’s recipes, no worries it will be a healthy lunch.