Fall automatically means the start of the holiday season; at least to me. The golden, burgundy and gold foliage outside, the cloudy overcast sky, and the occasional rain drops add to the comfort of being home. Today is just such a day. A perfect day to sit on the couch, sip a great cup of coffee and read that wonderful book.I'm half way there, I do have that terrific cup of nectar, but instead of sitting on the couch I'm waiting for my kiddies to arrive. We're going to decorate for Halloween and bake cookies. That is also a perfect fall day.
In my last blog I mentioned a banana bread with rum raisins-the addition of rum worked really well-the bread was yummy. Below is the revised recipe.
Banana Bread:½ cup cooking oil (I use extra virgin olive oil-but any oil will do)
3/4 cup sugar
5 ripe bananas-mashed
2 cups whole wheat flour (you can use any flour, but I love the nutty flavor of the whole wheat)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons milk
2 teaspoons vanilla extract
1 cup chopped nuts (optional)
1 cup of chocolate chips (optional)
1 cup of raisins (soak raisins overnight in rum and pour everything into mixture. I use dark rum)
Beat oil and sugar together. Add the beaten eggs and banana pulp and beat well. Add the dry ingredients, milk and vanilla. Mix well and stir in nuts, raisins, and chocolate chips. Pour into greased and floured loaf pan (9 x 5 x 3). I use a lasagna pan, cooks more evenly.
Bake in preheated oven at 350 F for about an hour. Cool well before cutting.
A Hotel in Paris
Hearts & Daggers
Cool Crimes Hot Chicks
and coming soon A Hotel in Bath