It seems time for personal interest is now at somewhat of a premium in my life with my little one becoming mobile and more bold by the day. It seems each time I think I am prepared to restart my blogging I find I can't quiet get back on track. Regardless I think I'll give it another go because I miss sharing the goodies that come out of my kitchen! This week's gem was born of a craving for banana bread and the desire to not pack the baby in the car and make a trip to the market for additional ingredients. I must say I'm grateful though as resourcefulness was certainly the mother of a tasty invention "Everything But The Kitchen Sink" Bread.
It all started with a banana. I had been saving the last two icky spotted bananas for my favorite banana bread. Then the day I came downstairs to make it I found just one banana. (It turns out my husband is willing to eat very ripe fruit.) So now I was left with the ugly banana and no way to make the bread. I foraged around in the fruit bowl and came up with a wizened apple and the fridge yielded some leftover pineapple and after some consideration I decided it would do. (Really all you need is enough moisture for the bread and something that will have good flavor.)
"Everything But The Kitchen Sink" Bread
Ingredients:
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed fruit (In this case 1 banana and 1/2 can of drained pineapple chunks)
1 chopped apple (optional)
Preparation:
In a food processor blend the pineapple and banana until well combined. Transfer to a mixing bowl and add the other wet ingredients. Mix until well combined. In a separate bowl combine the dry ingredients. Slowly add the dry ingredients to the wet, mixing continuously. I like to add mine in three chunks. Once your batter is smooth pour it into the greased and floured baking vessel of your choice (Loaf pan, muffin tins, bunt pan, whatever you like) and bake in a preheated oven at 350 degrees for 45-5- minutes.
This is a rich dense bread and should come out golden brown and delicious. I used my favorite Banana bread recipe as the base "Sheila's Banana Bread from the book "Bountiful Ohio Good" by James Hope and Susan Failor. I find it a simple and versatile base that always yields great bread so adapt and have fun!
