Last week I went to a small get together with a few girlfriends. I volunteered to throw together a quick dessert for us to share (strawberries, homemade whipped cream, and angel food cake). As I was putting the dishes together for the drive over, I realized I didn’t want to stack the dishes out of fear that the bowl of strawberries would slide off the serving plate of cake it was sitting on.
Because like any other logical person, I figured I would share my “ah ha” moment here. I believe this could maybe be called a “life hack?” I dunno – just learned that term and feel super hip incorporating it into my blog.
ANYWAY… I realized I could use a 3M wall hanging sticker to adhere my strawberry bowl to the serving dish, eliminating any slipping or sliding during the drive to my friend’s house. It worked so well that I forgot it was holding the whole thing together until I was at home and my husband went to wash the dishes and noticed that the bowl was stuck to the platter.
I’m very specific to the sorts of bananas I will eat. I like an early-ripe banana – preferably with the tiniest bit of green on the stem. Soft, mushy and overly sweet bananas are not up my alley. However, those sorts of bananas create the perfect storm for banana bread.
Baking Tip 1 – have bananas on hand, but no time to make banana bread? Wrap the bananas in foil, and drop into freezer bags. Leave in your freezer to use at a later date and time. The freezer ripens the bananas up (don’t be worried about the black peel when you unwrap the foil, the bananas are perfectly fine) and once defrosted, gives you a quick route to a breakfast treat.
Baking Tip 2 – no buttermilk in the fridge? Use whatever milk you do have available with a tablespoon of vinegar mixed in.
1 1/4 C sugar
1/2 C butter (1 stick)
1 1/2 C mashed ripe bananas
1/2 C buttermilk
1 tsp vanilla
2 1/2 C all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 C chopped walnuts or pecans – if desired
Preheat oven to 350 degrees. Grease loaf pans (2 pans if 8 1/2 x 4 1/2 x 2 1/2 inches; 1 pan of 9 x 5 x 3).
Mix sugar and butter. Add eggs, mix until blended.
Add mashed bananas, buttermilk, vanilla. Mix until well blended.
Add in flour, baking powder, salt and baking soda. Stir until mixed through. Add nuts at this time if using.
Bake for 60-70 minutes or until an inserted toothpick comes out clean.