Banana Bread

The kids used to love banana's, so much that I could barely keep them in stock. Then one day, they just lost interest. I don't know what happened. How does one fall out of love with bananas? They're so good for you, and loaded with potassium so they help with those pesky growing pains. You can even coat them in chocolate and freeze them. Now, I can't even pay Austin $1 to take a bite of one! Then again, he won't eat cheese or peanut butter either. Normal he is not.

Fortunately, Chris and I love banana bread so those neglected, over-ripe bananas will continue to have a place in our home! I found a basic bread recipe online, and adapted it to make it my own. Chris prefers his without nuts, and warmed with a little butter. I prefer it just like it is! Be sure to use over-ripened bananas - you get a better flavor! You can also substitute allspice in place of the nutmeg and cinnamon.

Ingredients:

2 cups all-purpose flour
1/4 lb (cubed) butter
1 tsp. salt
1 ts. baking soda
1 tsp. vanilla
1 3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3-5 ripened bananas, mashed

NOTE: If you use 5 bananas, you should have enough to make 24 muffins. The less bananas used, the more "cake-like" it will be.

Preheat oven to 350 degrees. Coat a 13x9 pan (or 2 loaf pans) with butter and sprinkle cinnamon and sugar in pan. Set aside.

In a large mixing bowl, cream sugar and butter, add eggs one at a time. Add bananas, then stir in the remaining ingredients. Pour batter in pan(s), and sprinkle top with cinnamon and sugar. Bake for 30-40 minutes.

Stephanie's Carrot Cake

I can't brag when it comes to my cooking skills, but I have to say that I rock it out when it comes to carrot cake! I've tried several recipes in search of the perfect one, made some tweaks here and there, and eventually came up with this one. It's a really moist, delicious cake! You can also serve these as cupcakes. Pair with the homemade cream cheese frosting, and it's delish!

Ingredients:

4 eggs

3/4 cup canola oil

1 cup white sugar

1 cup brown sugar

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla

2 tsp. ground cinnamon

1/4 tsp. nutmeg

1/2 cup applesauce

3 cups grated carrots (you can find pre-grated carrots in the produce section)

1 cup shopped pecans or walnuts

1. Preheat oven to 350 degrees. Grease and flour a 9x13 pan.

2. In a large mixing bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and applesauce. Fold in nuts. Pour into prepared pan.

3. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack and cool completely.

4. Prepare cream cheese frosting, and serve with carrot cake.