Tag Archives: banana

Banana Oatmeal Cookies

Ah, the sun. The nice, bright weather has gotten me outside almost everyday, walking, running (not really because it’s WAY too hot out-I’m a fall person!), biking, volleyball-ing (smite me for using incorrect words), and swimming! Plus, Mirielle Guiliano’s book French Women Don’t Get Fat has further inspired me to eat real, seasonal foods in moderation. I feel great!

On the downside, I haven’t posted in so long. Things have started happening, like schoolwork, food FAILS, and just plain laziness. But hey, you can’t have good times without the bad (and slightly discouraging). But I don’t really care because the next month is going to be AMAZING!

It’s memorial weekend, so we have Monday and Tuesday off from school. Then there’s the Spanish fiesta, the Six Flags band trip, The Hershey sleepaway trip, the Broadway trip, and then…8th grade’s over! Then the day right after the last day of school I’m off on a Caribbean cruise. Life can treat you well like that :).

Now, in an attempt to connect the cookies to what I’m talking about, I’ll say that these cookies are as glowy as the sun. Not really. But there’s not much to say about these cookies. The bananas make them soft and sweet, and they are aromatic little things. It was my first time working with Crisco shortening! Up until now, I’ve managed to avoid it by using butter, because frankly, the white stuff scares me. And if you take a look at the nutrition facts, that’s a whole ‘nother story. But I did it, and it truly did make the cookies worthwhile!

You can get the recipe here.

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Banana Bars

I’ve never in my life experienced so much schoolwork in one day. You don’t know hard work until you spend the entire day working on just one thing-namely my book report. I’m not one to procrastinate, but even though we’ve been given five days in school to work on it, I’ve just been telling myself that I work better at home. It turns out that I do- that way I can also whine and complain about how much my hands hurt from gluing and pasting. Why does everything have to be due on Monday?

On the brighter side, it’s 10:40, and I get to relax after a hard days work. All the stress, GONE. Thank goodness, I would sigh a thousand sighs a thousand times.

Every time I eat these banana bars, my mind just reverts to either carrot cake or honey bars. It must be the cream cheese frosting. I love the slight tang in the frosting that only cream cheese can give it! The bars are a little on the thin side, so it gives you way to eat two more :). They are from the Betty Crocker website.


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My First Banana Bread

February’s been a tough one forĀ  me. There’s been tons of schoolwork, which has left me sprawled out on my bed every night, defeated. But don’t think that I haven’t been baking, because I have. Weekends are when I’m in baking mode. But of course, being a natural perfectionist, I ended up not posting all that I have been making for a manifold of reasons. For example, I’ve been trying to get this cookie bar recipe just right for the longest time. The first time I made it, it was too mushy , and the second time, it was too hard. I learned I valuable lesson about pans and timing that day.

What's with the weird oozing chocolate?

 

And then of course there were the nutella brownies! Looking through foodgawker, I am most drawn to the sweets, and anything that looks dense, chewy, and sinful. But right then and there I wanted something chocolatey, but not a full out production to make. And I also didn’t want it to be that rich, because I was a little full from what I ate before. So I made these cute little things, and they turned out perfect- but low and behold, the camera wasn’t charged. And the charger was nowhere in sight. I shed several internal tears, and in my watery emotions of sadness and aggravation, ate up the last of the brownies.

One of the most challenging things of food blogging is photographing the food. I’m constantly inspired by the progress that I’ve seen when I look through other food bloggers’ archives. I find it intriguing to observe their progression through pictures,to where they went from a simple point-and-shoot photo to a shot where all the elements of lighting, staging, and food are just right.Sometimes all I want is just a good picture worthy to post on my blog, but it never seems to be that simple. It makes you want to tear your hair out sometimes, but I am gradually learning as I page through numerous food blogs, tutorials, and Google searches.

Photographing food sometimes seems like a race against time. I’m chasing to find the best natural light to take pictures, which is usually the bright, soft, and gentle light of the late morning and early afternoon sun. But I can’t always bake around that time, so making do with a light-reflecting foam board and white balance works out perfectly fine. Except when I can’t figure out how to present my food. That’s just annoying.

Luckily, this banana bread did enough to get me out of the rut! Three ripe bananas sitting on the table, what could be a more perfect opportunity? So searching on Google, I found one quick, easy, and moist loaf from Whipped that deemed successful. Just take care not to eat too much of the batter.

Banana Bread

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 3 large, ripe bananas, mashed (but make sure to leave some small chunks!)
  • 1/4 cup butter, melted
  1. Grease and flour 1 loaf pan. Preheat oven to 350 F
  2. Whisk together flour, soda, salt, and sugar in a bowl. Mix in the eggs and bananas. Slowly stir int he melted butter until just incorporated. DO NOT OVER MIX THE BATTER.
  3. Bake 45-50 minutes. It is done when a toothpick comes out clean from the center.
  4. Let cool in pan 5 minutes and then put it out onto a rack to cool completely.

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