There's something about starting a blog that requires you to write in it sometimes.
It's that you are required to write in it sometimes.
I guess I got confused.
But really I just got busy. Once summer rolls around stuff happens, people travel, amazing and wonderful things take place. And I find myself avoiding the computer. I live in Michigan, so you have to understand that we get approximately three months (and three months only) where the weather reaches temperatures ABOVE 40. It's amazing.
So I hope you will understand when I show up late for the blog party. Or whatever.
All of that being said, I have still been cooking and baking. (And eating.)
Check out this banana bread!
Banana bread is not a very "summery" treat. I know. I get it.
BUT I had overripe bananas in my freezer and a late night craving. So bear with me.
I hope you know about overripe bananas. But hey, if you don't it's okay. I'll tell you.
When your bananas get brown and gross looking...toss them in the freezer. Then when you are laying on the couch at 11 o'clock at night and suddenly need banana bread slathered in homemade cinnamon honey butter, you'll be prepared.
Toss the frozen bananas in a warm water bath for 5 or so minutes and when they thaw you can squeeze the banana goo out of the peels for perfect banana bread.
(I know...banana goo is not the most appetizing description...especially when my job is to make this appetizing. But I'm just calling it like it is.)
So I've made this recipe like 400 times and every single time my husband has eaten it without complaint. No problems.
He's usually really easy to please like that. As long as the rice is fully cooked and I haven't over garlickified something (although he's warming up to my strong obsession with too much garlic) he's usually pretty happy.
But this time he took one bite and said, "this has walnuts in it?!?!" like I had taken his least favorite food and stuffed it in his favorite food just to be mean.
Note to self: apparently my husband doesn't like walnuts in his bread. My bad.
Anywho, it turns out that was the only problem with this banana bread. The optional addition of walnuts.
So make this banana bread.
Nuts or not.
Summer or not.
Just make it.
10 tbsp plus 1 tsp butter
3 mashed ripe bananas
1/2 cup sour cream
2 large eggs
1 1/2 tsp vanilla
2 cups flour
3/4 cup plus 2 tbsp sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup toasted, chopped walnuts
Preheat oven to 350 degrees.
Lightly grease a bread pan with 1 tsp of the butter. Puree the bananas, sour cream, eggs, and vanilla in a food processor. Sift the flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tbsp of butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
Recipe slightly adapted from: FoodNetwork.com
But seriously, add the walnuts.