The BEST Banana Bread

I've only posted this recipe once before- as Banana Monkey Muffins, but its just so delicious I had to post it again. And this may not be my last time. I cannot apologize. Also, I think you will thank me. My mom has always made this perfect, moist and delicious banana bread whenever we had brown bananas. Now I've taken to doing the same! Funny how we all turn into our mothers, isn't it? It's OK- I don't mind one bit! :) This recipe is delicious as muffins, bread or even cupcakes. OK, I lied. I have also posted it in my Peanut Butter Banana Cupcakes recipe. :) Oops. I'm sorry, but not really.

Another great thing about this recipe is its so quick and easy to make. Literally 5 minutes until its in the oven. It also doubles and freezes well. I had 5 very brown bananas so I made two loaves, intending to give one away, but somehow the other one ended up in the freezer for a later date. Oops. I really hope you get to make it soon!

The BEST Banana Bread
Makes 1 loaf or 12 muffins

• 1/2 cup unsalted butter, softened (1 stick)
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 cups flour
• 1 cup mashed, very ripe bananas (about 3 medium bananas)

 Preheat oven to 350. Line a loaf pan with parchment paper. It may work better to lay 1 piece going one way and another piece going the other way, both overhanging the pan for easy removal. Spray with cooking spray.

Mix dry ingredients in a small bowl and set aside. In a large mixing bowl, cream butter and sugar until well combined and fluffy- about 2 minutes. Add eggs one at a time until incorporated. Add bananas, followed by sour cream until mixed. Slowly add flour mixture until batter is fully mixed. Use a spatula to fill prepared pan with batter and scrape bowl. Tap to settle. Bake for 60-75 minutes, until toothpick inserted in center comes out clean and top is golden brown. Cool in pan for several minutes, then remove by holding both sides of parchment paper and allow to cool fully in parchment paper on rack. Best served slightly warm with butter.

Enjoy!

Homemade Bread & BLT

So I made this bread. I was going to share the recipe with you because it was going to be so wonderful. Fluffy and yeasty and delicious- oh and also healthy since I was going to use whole wheat white flour and honey instead of sugar. I had visions of having a lovely BLT sandwhich on my fluffy bread (obviously I envisioned the bread from the Czech Stop Bakery).....

Well, this is how it turned out. Obviously something went wrong.... If I knew what it was I would tell you.

I thought I followed the directions and have never had such a poor result from using yeast. I think the problem was that these should have been 1 loaf and not divided as the instructions said? No idea.

Anyway, I'm not giving you this recipe, but what I do have to share with you is a picture of an actually very yummy BLT sandwhich. I ended up using the bread like a French Baguette since it was so long and thin instead of slicing like a normal loaf! haha It tasted fine, but it was pretty dense. Nothing was coming between my BLT and me.

Happy Monday!

P.S. I am still in California! Today I am probably laying out at the beach, eating some ice cream and doing a little shopping. You know, nothing too fun. :)

Garlic Butter Yeast Rolls- Oh my goodness!

If you've read my blog before you know I'm just a teensy bit obsessed with Bree's blog, Baked Bree. I bookmark 99% of her recipes and they are always delicious. I was looking for a reason to make these rolls for a while. I've made cinnamon rolls many times and when Bree discribed how amazing, buttery, garlicky and pillowy these savory versions were, I searched for the perfect recipe to pair them with. I ended up making her Indian Butter Chicken recipe (also fabulous) and made these rolls in lieu of Naan bread. Perfection. The great thing about these rolls (besides how easy they are to make) is that you can freeze what you're not using right away and just place in the fridge the night before you want to make them. Take them out and let them sit at room temperature for 45 minutes while the oven heats. If you make these for guests, beware. They will want these every time they come back to your house!