Best Ever Banana Bread...

at least that's what Pinterest said! I think it is right!! I did add a secret ingredient to put it over the edge. Shhhh!! I'm willing to share it with you. :)

Butterscotch Pecan Banana Bread

2 eggs, beaten

1 tablespoon vinegar + just less than 1 cup milk

1/2 cup vegetable oil ( I use olive oil)

1 cup mashed bananas

1-1/2 cups white sugar

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup pecans

1 cup butterscotch chips

1. Preheat oven to 325 degrees. Spray a 9x5 loaf pan with nonstick cooking spray.

2. Measure 1 tablespoon vinegar and place into a 1 cup measuring cup. Fill the measuring cup up the rest of the way with white milk. Set a timer for 5 minutes. This will result in 1 cup of buttermilk! :)

3. Mash the bananas and place in a mixing bowl. Add eggs, oil, and buttermilk and mix well.

4. In a separate bowl sift together: sugar, flour, baking soda, and salt.

5. Incorporate dry ingredients into the wet, using your mixer on slow speed.

6. Add pecans and butterscotch chips and fold in with a spoon.

7. Pour batter into loaf pan and bake for 1 hour and 20 minutes. I check it at this point and almost always need to bake for another 5 minutes to get the center cooked!

Enjoy!

Recipes - Bread

I made some pumpkin chocolate chip bread last weekend. I really love the pumpkin muffins from the Donut Connection, so I wanted to try something a touch simpler. If you know me at all I am a cook, not a baker!! So anyway, while searching Pinterest I found the perfect recipe and forgot to PIN IT!!!! What was I doing?? Pregnancy brain... nah, I doubt it. The recipe said add tons of chocolate chips, well I knew I couldn't go wrong there (however, in hindsight, I would recommend half a ton!), so I made it Saturday. I have this battle with breads being too under cooked in the middle. So I am tackling it again tonight and had to find a new recipe, but this is close to the first one. Enjoy!

Yes, that's a cross you see drawn on the batter. That's a family tradition from my great grandmother, like adding a little extra love!

Pumpkin Bread Recipe

INGREDIENTS

• 1 1/2 cups (200g) flour
• 1/2 teaspoon of salt
• 1 cup (200 g) sugar
• 1 teaspoon baking soda
• 1 cup (240 ml) pumpkin purée*
• 1/2 cup (120 ml) olive oil
• 2 eggs, beaten
• 1/4 cup water
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 cup or more chocolate chips

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

METHOD

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the chips.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Can easily double the recipe.

The original came from here and called for walnuts, but since I'm allergic we went with the chocolate!!

Enjoy!