this bread is bananas, b-a-n-a-n-a-s.

Scrumdiddlyumptious Banana Bread

as perfected by my friend, Andi Jeane

Ingredients:

• 6 overripe bananas
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/2 sticks unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract (or eyeball it for nilla generosity)
• Coarse, granulated sugar, for sprinkling

Directions:

1. Preheat oven to 350 degrees F
2. Lightly grease two loaf pans. use butter flavored Pam for best taste!
3. In a large bowl, combine the flour, baking soda, and salt; set aside.
4. Mash 3 of the bananas with a fork in a small bowl so they still have a bit of texture; set aside. 
5. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes into a banana cream; think light and fluffy!
6. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
7. Mix in the dry ingredients and remaining mashed bananas just until incorporated; no need to overly blend.  
8. Pour the batter into the prepared loaf pans in equal amounts.
9. Give both pans a good rap on the counter to get any air bubbles out. don't forget!
10. Sprinkle a generous amount of coarse, granulated sugar on top of the batter in each pan. adds alittle crunch to the crust...

Bake for about 45 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Grab a slice or two or three or four and enjoy!

 

 

finger lickin'. fo' sho'.

For all you sweet & savory lovers out there who don't mind pesky little calories now and then, have I got a gem for you. Praline bacon. Sweet ... salty ... southern. It is so wrong that it's so right. My first taste of this delectable paradox was at Elizabeth's Restaurant in NOLA's bywater district. Had it not been for Andi, my friend who doesn't mind taking in a stray a.k.a. me, suggesting that we do brunch at Elizabeth's, I might never have stumbled upon this scrumptious little treat. So, with my tastebuds still smiling, I hastily googled the recipe so that I might bless others with this goodness.

Behold, praline bacon.

via Elizabeth's

Praline Bacon

"a NOLA original - Elizabeth's Restaurant (1998)"

Ingredients

• 1 pound thick cut bacon
• 2 1/2 ounces light brown sugar, about 6 tablespoons
• 1 1/2 ounces pecan halves

Directions

Heat the oven to 400 degrees F.

Line a half sheet pan with aluminum foil. Arrange the bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes.

Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse about 15 times or until the pecans are finely chopped.

Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven and bake until the bacon is crisp, about 10 minutes.

Cool on the rack for 10 minutes before serving.


Eazy peazy! And as soon as I'm back in my kitchen, I will be making some of this tastiness and sharing all the deats!