Here goes nothin'

A new blog... a fresh start. I have a blog on www.jordanandkristen.com, but I've recently been feeling a need for something girlier. A place I can talk about decorating and shabby chic and fun recipes and crafts I'm learning about. A place to help you stay updated on my life. Of course, I'll probably mention Jordan (my husband of 4 months) from time to time, but expect this to be a place where sparkles and ruffles are fully accepted, no questions asked.

So, for starters, let's talk about the amazing banana bread recipe I tried last weekend. The combination of bananas, walnuts, and CINNAMON was to die for. Why had I never thought to add cinnamon to banana bread before? Well, I will do it every time from now on. I found this recipe on the Joy of Cooking website. It's a must if you have ripe, almost black bananas sitting around. Serve warm - you won't regret it.

1 cup walnuts or pecans, toasted and coarsely chopped (optional)

1 3/4 cups all-purpose flour

3/4 cup granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup unsalted butter, melted and cooled

3 ripe large bananas mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.

I hope you and your family love this as much as we did.