Recipe yields enough dough for two flaky buttery pie crusts. I usually double recipe, which yields enough dough for one pie and a 9″ x 13″ pan. This crust is great for pies, cobblers, dumplings, etc. Although I’m posting photos … Continue reading
I prepare this cranberry sauce every Thanksgiving. When my sister and her family visit I omit the additional fruits and add chopped jalapeno peppers and culandro/recito. Other times, I boil cranberries with a whole cinnamon stick and cloves for a … Continue reading
This is the easiest banana “bread” (it tastes like cake to me) recipe that you’ll find! I created this out of ingredients that I always have at home. Essentially, I could make this “bread” every single day of the week. LOL The additions frequently change; sometimes I add chocolate chips, sometimes walnuts or pecans, and sometimes nothing at all. This recipe is fairly healthy and a great addition when unexpected guests stop by for breakfast and stay for dinner. Best of all, it can be made without bringing out all of your heavy baking equipment.
1/2 cup (one stick) unsalted butter melted
1 cup white or brown sugar
2 teaspoons vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apple sauce (plain, sugar free, cinnamon, etc.)
3 ripe or overripe bananas (this is a great way to use overripe bananas instead of throwing them out)
1 tablespoon ground cinnamon
Optional- 1/2 cup walnuts, pecans, chocolate chips, etc. dusted in all purpose flour (this ensures that they don’t sink to the bottom of batter)
Preheat oven to 350 degrees Fahrenheit.
In large bowl mix melted butter and sugar using a spoon. Add two eggs and vanilla, Mix until well incorporated.
Pour in flour, baking soda, and salt. Fold* flour mixture into wet egg mixture. Once well incorporated, fold in apple sauce.
In separate bowl peel bananas and mash with potato masher or the back of a spoon. Fold mashed bananas into flour-egg mixture. Lastly, stir in cinnamon and any additional ingredients that you may have on hand.
Pour into and bake in well oiled (Cooking spray works great) loaf pan or metal 8×8 dish . If you use glass, the cake will brown much faster, which may result in a brown cake that is under-cooked inside.
Bake for 60 minutes or until a inserted knife is clean when removed. Allow to cool. Serve.
* Ingredients are folded in, instead of stirred in, so that batter is not over mixed. An over-mixed batter results in a dense cake.