Sunday, April 28, 2013

The Best Banana Bread

This is by far the best banana bread recipe I have tried. It's so simple and easy to make. A couple of tips - make sure your bananas are more than ripe and not to over mix the batter. I also used half whole wheat flour and half raw sugar, but those substitutions aren't necessary.

Banana Bread
Recipe barely adapted from Whipped, found here.

3/4 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup white sugar
1/2 cup raw sugar
2 eggs, lightly beaten
1/2 teaspoon vanilla extract 
3 large, ripe bananas, mashed
1/4 cup unsalted butter, melted

The original recipe called for two 7 x 3 inch loaf pans but I used one 13 x 5 inch panPreheat oven to 350 degrees. Grease and flour loaf pans.

In a bowl, whisk together flours, soda, salt, ground cinnamon and sugars. Mix in the slightly beaten eggs, vanilla extract and mashed bananas. Slowly stir in the melted butter just until incorporated. Pour into prepared pans. 

Bake at 350 for 45-50 minutes or until a toothpick comes out clean from the center. If the top is starting to brown and looks cooked, try the toothpick to test for doneness. Let cool in pans for 5 minutes then turn out onto a rack to cool completely.

Sunday, April 21, 2013

The First


I've always considered starting a blog, especially since Andrea and I are far away from many of our family and friends. But also, I thought this would be a good way to share a favorite recipe, restaurant, DIY project or just what is happening in our lives. I'm hoping it will be a way to document all of my inspirations and eventually a place to share what it will be like as our family grows from just the two of us.

For now, here's to a new way of capturing memories and moments of our life here in Italy.