Banana Nut Bread

Okay, I have a confession. I like food….a lot. I do! All kinds. That said, I do try to eat reasonably healthy. Even more so, I am strict on what my children eat. So the other day I am sick and I read an article on the best ways to stay healthy, (I get the irony) and it suggests cutting back on sugar and processed foods because it lowers your immunity. Ironically at that very moment I had 4 banana’s dangerously close to fermenting. I decided to try a little experiment. I was very pleased with the results. The bread did not come out as sweet as a great deal of banana bread, but it WAS sweet and good. And for a no sugar, whole wheat treat, that my kid calls a cupcake...well they were just perfect.



2 c. whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 c. raisins
2 tbs milk
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly oil bread pan/pans (depends on size)

In a food processor processes raisins and milk until very blended or almost smooth. Add banana and pulse a few times.

In a large bowl, combine the flour, baking soda, and salt; set aside Add banana/ raisin mixture. Mix to combine.

Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl. Fold in the nuts. Spoon batter into pan and tap it on the counter to get the air out.

If you do two small loaf pans the bread will only need to cook for about 25 minutes. If you do one larger pan it will need to cook for about 35-40 minutes.

Check doneness with a toothpick or knife. When it comes out mostly clean it is done. Let is sit 20 minutes before eating.

Special note: today's post is by my good friend and fellow blogstress, Swestie. She writes about things that inspire her. Check out her blog here. Today, I'm also posting on her blog about how I was inspired to start cooking. I hope you enjoy the switch! Don't forget to let us know what you think! Heeerrrrreeee's Swestie!

Recently, I indulged my taste buds in some banana pudding at a restaurant here in Richmond. This restaurant is known for it ever-changing repertoire of comfort foods, and the banana pudding I ordered there did not disappoint.

Served individually in shallow dishes, the sweet, gooey lusciousness is layered over a crumbly crust, topped by a layer of ever-so-thinly-sliced bananas, fanned over the top and caramelized to crisp, delicate perfection. The caramelization creates such a rich note to the already decadent dessert. Eating the pudding, slowly… mindfully… one immorally delicious bite after another… is the meaning of pleasure in the first degree.

So I decided to try to recreate it… with a recipe from Weight Watchers, no less. Now the WW recipe called for the recipe to be layered into one large dish, creating servings for 12 (only four points per serving!), and one of the layers was “whipped topping” (love the taste, hate the idea). So I modified the recipe to serve the pudding in individual ramekins, without whipped topping, WITH the caramelized goodness on top. Here’s how I did it.



Ingredients:
1/3 cup of all-purpose flour
¾ cup of sugar, plus a little bit extra for caramelization
¼ teaspoon of salt
2 egg yolks, lightly beaten
2 ½ cups of 1% low-fat milk
3 tablespoons of butter, divided
1 teaspoon of vanilla extract
36 Reduced Fat Nilla Wafers
5 ripe bananas
10 individual ramekins

Crush the Nilla Wavers and distribute evenly between the ramekins.

Combine flour, sugar and salt in a 3-quart saucepan.

Combine egg yolks and milk; stir with a whisk. Gradually add egg mixture to dry ingredients, stirring well. Add 2 tablespoons butter. Cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.

Remove from heat and add remaining 1 tablespoon butter and vanilla, stirring until butter melts.

Pour this mixture into the ramekins.

Layer the pudding with bananas sliced very thinly.

Cover and chill in the fridge until ready to serve.

When you are ready to serve, layer the top again with very thinly sliced bananas, fanned over the top of the pudding. Sprinkle the top with sugar, and place in a HOT broiler for 3-3 ½ minutes (watch this – don’t want it to burn). Or, if you have one of those kitchen blow torch things, put it to good use, the best way you know how… I’m not so fancy.

If you MUST have the “whipped topping” add it now… or for an even richer taste sensation, use real whipped cream…

Now impress and astound your friends and family with delicious, home-baked - yet easy and slightly fancy – goodness, right in your own home. (5 WW points/serving, the way I fixed it.)

Marshmallow Topped Brownie

Okay this was a success and a failure. Clearly the marshmallow is a bit overdone. I am going to write the directions the way I think it will come out better. I simply put it under the broiler for 4 minutes. It burnt a little and the chocolate wasn’t melted. I then had to put it in the oven at 350 for about 7 minutes. Instead, I would put it in the oven then finish under the broiler. Still it WAS good.
1 ramekin or other oven safe dish
Some brownies
1 piece of very dark chocolate
Raspberry Jam

Heat oven to 350. Line the bottom of the dish with some brownie. Place the piece of dark chocolate in the center. Smear about a tablespoon of jam over the chocolate. Top with marshmallows. Place in oven for 7 minutes or until the chocolate is melted. Turn on broiler. Place under broiler for 2-3 minutes or until the marshmallow is brown.
Next I am going to make some brownies with some orange zest in the batter. Mmmmm

Cashew Butterscotch Cookie

These are my husbands favorite. When I feel like being especially nice to my HH (hot hubby), about once a year, I make these. I have to admit they are pretty durn good!

2 ¼ c all purpose flour
1 tsp baking soda
1tsp salt
1 cup of butter
1 cup brown sugar
½ c. granulated sugar
1 tsp vanilla
2 large eggs
1 and ¼ C. butterscotch morsels
1 c. Cashew

Preheat oven to 350. Combine flour, baking soda and salt in small bowl.. In a separate bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add egg. Gradually add flour mixture. Stir in morsels and cashews. Drop by rounded tablespoon onto baking sheets that are un-greased.
One of the keys (thanks Sondra of this tip!!) to baking a cookie that is not hard as a rock in a day is to undercook the cookie a bit. So check the cookies in about 9 minutes and see how they look then keep a very close eye on them. They should look like they just started to brown but are still gooey. Pull them out. If you have never under-baked. Do a test batch of about 5 cookies to see.

Blueberry Crisp

This is one I can no other credit for other than enjoying it. It is super easy, and so very very good. If you like Cobbler, you will love a Crisp!!!

1 qt blueberry
1 stick of butter
1 c. self rising flour
1c. mil
1 c. sugar
1tsp vanilla

In a baking dish pour cleaned blueberries. Mix together, flour, sugar and vanilla and pour over blueberries. Slice butter and lay pats on top. Bake at 350 for 45 minutes. While baking run to the store and get vanilla ice cream, cuz your going to need it!!