“We are not what other people say we are. We are who we know ourselves to be, and we are what we love.”
– Laverne Cox
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last year at this time we were in North Dakota for a family reunion… this year we honored my uncle’s 94th birthday from afar. We celebrated Father’s Day with John’s cousin and my college roommate on the St. Anthony side of the Minneapolis riverfront at the lovely Aster Cafe patio.
RECIPE OF THE WEEK
I saw some ripe bananas in my fruit bowl and knew it was time to make a moist banana bread. This one from Natasha’s Kitchen has been hitting the spot all week. The recipe called for raisins but all I had on hand was craisins and they worked just as well. It is moist, hearty… and delicious… perfect with my morning tea!
MOIST BANANA NUT BREAD
- 3 very ripe banans
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup walnuts
- 1/2 cup raisins or craisins
Preheat oven to 350 degrees F. Spray loaf pan 9.25 x 5.25 x 2.75 with cooking spray. Lightly roast walnuts in a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
In a mixing bowl, cream together 8 tablespoons softened butter and 3/4 cup sugar.
Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
In a separate bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt… then add to batter.
Add 1/2 teaspoon of vanilla extract and mix in chopped walnuts and raisins or craisins. Pour into prepared loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let it rest in pan for 10 minutes before transferring to a wire rack to cool.
