roasted banana bread

Roasted bananas are genius. We all know the best banana bread comes from way over-ripe bananas, but when you only have firm, ripe, still-eatable bananas, roasting them is a way to concentrate and intensify the flavors to something that's even better than over-ripe.

I used mostly white whole wheat flour in this, so it's a bit more dense and chewy and nutty than using all-purpose alone. You can use the all purpose exclusively if you like. Also, it's not overly sweet - but I don't think quick breads necessarily should be super sweet. I found this one to be perfect.  If you choose to add all sugar rather than sugar+Stevia, use 1 1/2 cups of sugar.  You can also replace the Greek yogurt with sour cream if you like.  Feel free to add toasted pecans or walnuts as desired.

Roasted Banana Bread

4 large firm, ripe (but not over-ripe) bananas
2 sticks butter (I used salted for this recipe)
1 cup sugar
1 1/2 tablespoons white Stevia powder
3 large eggs
1 teaspoon vanilla
1 cup all purpose flour
3 cups white whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups plain Greek yogurt

Place butter, eggs, and yogurt on the counter to come to room temperature, about 45 minutes to an hour before making bread. Preheat oven to 350 degrees to roast bananas. Grease and flour a Bundt pan, or 2 loaf pans.

Place bananas on a baking sheet, still in the peels. Roast for 15 minutes; flip them to the other side and roast 15 minutes more. Let cool to handle, peel, and place 3 bananas and the juice from the baking sheet in a bowl. Mash thoroughly. Slice the other banana in half (for loaf pans) or in thirds (Bundt pan).

Cream softened butter with the sugar and Stevia. Add eggs, 1 at a time, mixing well with each addition.  Add mashed bananas and vanilla and mix well.

In a separate bowl, mix the dry ingredients. Alternate adding dry ingredients with yogurt to the banana mixture, starting and ending with dry ingredients. Do not overmix.

Pour into Bundt pan, or halve between the 2 loaf pans. Place remaining sliced banana on top of batter. Bake for 1 hour, 5 minutes to 1 hour, 10 minutes. Start watching and testing at 1 hour.  Turn out bread onto a wire rack to cool a few minutes before slicing and serving warm.

Best Pound Cake Ever

This is easily my most favoritest cake in the entire world. When someone says "pound cake", this is the one I dream of. None of those lightweight, fluffy, airy tube pan cakes for me, those aren't REAL pound cakes. Instead, density, weight, hold-together-in-milk texture, crisp crust and soft gooey bottom after it sits on the cake plate - that says pound cake.

Frosting need not apply. :)
(of course, if you want a little glaze or a dusting of powdered sugar, feel free!)

Mom's Easy Pound Cake

1/2 cup shortening
1/2 cup unsalted butter, softened
2 cups sugar
3 eggs
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1 cup buttermilk

In a mixer, blend shortening, butter, and sugar together until creamy.  Add eggs, 1 at a time, mixing well after each. Stir dry ingredients together in a separate bowl and add half to creamed mixture; blend well.  Add the buttermilk and vanilla and mix well. Add the remaining dry mixture and mix well. Scrape down sides of the mixer bowl. Raise mixer speed to medium and beat for about a minute.  Pour into greased and floured bundt pan. Bake at 350 degrees for 55 to 60 minutes (check it at 50 minutes). Cake is done with a toothpick stuck in the middle comes out clean and the edges are slightly pulling away from the sides of the pan. Cool in the pan for 15 minutes, on a wire rack, then turn cake out onto rack and cool completely. Or eat it warm!

Chocolate Zucchini Muffins

Though I really am in love with lemons and lavender, it seems fitting that I start off this new blog with a recipe that includes my first love - chocolate. :)

I got this from my desperate mother - desperate to find tasty ways to use up the plethora of zucchini and/or summer squash from her garden.  This may be my favorite way to eat squash ever.

Chocolate Zucchini Muffins
(yield - 24 muffins)

Ingredient list:
1/2 cup milk
1/4 teaspoon white vinegar
1/2 cup butter (softened)
1/2 cup vegetable oil
1 3/4 cups white sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups peeled and finely grated zucchini
1 cup chocolate chips
1/4 cup chopped pecans (optional)

Preheat oven to 325 degrees. Line 2 standard muffin pans with cupcake papers. Mix together the milk and vinegar and set aside. In a large bowl, beat the butter, oil, and sugar until creamy. Add eggs one at a time, blending after each egg. Add vanilla and milk mixture. In a separate bowl, mix together flour, cocoa powder, baking soda, cinnamon, and salt. Add to the wet mixture and mix very gently to combine (or stir by hand).  Add grated zucchini and half of the chocolate chips and stir to combine well. Spoon the batter into the cupcake papers, filling about 2/3 full. Top with the rest of the chips and the nuts (if using). Bake for 20 minutes, until a toothpick inserted at center comes out clean.