Banana Bread Bunts

I've made banana bread and blogged about it many times before.

You can read about it here, here and yup here too!

But in all the times I've made banana bread,

I had yet to make it into a banana bread bunt!

When I found mini bunt pans earlier this year,

I knew I had to make not only the mini bunts,

but a full sized banana bread bunt too of course!

The Goods:

Butter

Sugar

Eggs

Sour Cream

Flour

Baking Powder

Baking Soda

Salt

Mashed Banana 

Lemon Juice
Chocolate Chips

In a large bowl, combine the flour, baking powder, baking soda and salt.

In another large bowl, cream the butter and sugar together.

Add the eggs and sour cream, mixing until combined.

Add the dry ingredients to the wet ingredients and mix again.

Now mix in the mashed bananas and lemon juice.

Finally, add a bag of chocolate chips and mix one last time!

Spray your bunt pan(s) with baking spray and preheat your oven to 375 degrees.

Fill your mini bunt pans about 3/4 of the way full...

And then fill your regular sized bunt pan with the rest of the dough.

Bake the mini bunts for about 30 minutes - until a toothpick comes out clean!

Cool for about 5 minutes, remove from pans and finish cooling on a wire rack.

The regular sided bunt will take a little longer to bake.

Mine was in right about an hour and turned out perfectly!

As with the mini bunts, cool in the pan for about 5 to 10 minutes,

then remove from pan and finish cooling on a wire rack.

Banana Bread Bunts
(Makes 1 Large and 4 Mini)

6 Tablespoons Butter

2 Cup Sugar

2 Eggs - beaten

1 Cup Sour Cream

4 Cups Flour

4 Teaspoons Baking Powder

2 Teaspoon Baking Soda

1 Teaspoon Salt

1 1/2 Cups Mashed Banana
2 Tablespoons Lemon Juice

2 Cups Chocolate Chips

1. In a large bowl, combine the flour, baking powder, baking soda and salt.
2. In another large bowl, cream the butter and sugar together.
3. Add the eggs and sour cream, mixing until combined.
4. Add the dry ingredients to the wet ingredients and mix again.
5. Now mix in the mashed bananas and lemon juice.
6. Finally, add a bag of chocolate chips and mix one last time!
7. Spray your bunt pan(s) with baking spray and preheat your oven to 375 degrees.
8. Fill your mini bunt pans about 3/4 of the way full and then fill your regular sized bunt pan with the rest of the dough.
9. Bake the mini bunts for about 30 minutes - until a toothpick comes out clean!
10. Cool for about 5 minutes, remove from pans and finish cooling on a wire rack.
11. Bake the regular sided bunt a little longer - mine took about an hour and turned out perfectly!
12. As with the mini bunts, cool regular sized bunt in the pan for about 5 to 10 minutes, then remove from pan and finish cooling on a wire rack.

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Banana Bread Brownies

With a Browned Butter Frosting!

YUMMMMMMMM

I made these scrumptious treats a few weeks ago,
and there is NO doubt that I will be making them again!
And probably soon!!!

I saw the recipe for these here and thought they sounded so good.
I love banana bread, so how could these be bad?

SPOILER: They weren't!
They were AMAZING!!!

And the best part is that they are so incredibly simple to make.
Take a look at the process below:

The Goods:

Yellow Cake Mix

Vegetable Oil

Eggs

Sour Cream

Bananas

Cinnamon

Pecans

Butter

Powdered Sugar

Vanilla

Milk

Mix up the first part of the batter.

Add the bananas, cinnamon and pecans.

Pour into greased 9x13 pan and cook for about 25 minutes.

While baking, make the brown butter frosting!

 Done baking and before and after frosting is added.

The finished product.

Like I said before, these were amazing!

My favorite part by far has to be the incredibly tasty brown butter frosting! 

Yum, yum, yum!!!

Homemade Soup: Taco Soup

I saw this soup recipe on a blog I read and it sounded amazing!

I couldn't wait to make it and give it a try.

I did so not too long after spotting the recipe.

And I haven't blogged about a homemade soup in awhile,

so I thought it was time I shared another yummy soup on my blog.

This recipe is so easy to make and gives you quite a few servings. 

I made enough to eat for a few meals and then freeze some for later.
(Note: I've found that it's easier to freeze soup in individual servings.)

Take a look below at the process and then give it a try.

I'm pretty sure you'll like the outcome - I sure did!

The Goods:

 Ground Turkey (or Beef)

Taco Seasoning - Packet or Homemade

Onion

Bell Pepper

Black Beans

Kidney Beans

Pinto Beans

Corn

Rotel Tomatoes

Diced Tomatoes

Ranch Packet

Brown the meat, add the onions and bell pepper and sauté.

Add remaining ingredients and stir to combine.

Simmer at least 30 minutes - if not longer.

Garnish with Sour Cream, Cheese and Green Onions!

Dig in and ENJOY!!!!

Sunday Night Dinner: Take 33

Since the whole Salmonella outbreak, I've been afraid to eat chicken so I've pretty much been avoiding it altogether. Actually, I honestly can't tell you the last time I did eat chicken. I've been creative with my meal choices, but one can only east SO much bacon...

So while thinking about what I'd eat for dinner tonight AND what to have for lunches this week, I decided on roasting a turkey breast! I know, I know - Thanksgiving isn't for weeks, but it IS Fall and who doesn't love some turkey, mashed potatoes and gravy? YUM!

For dinner tonight I enjoyed a lil Thanksgiving dinner just a little early.  Hate all you want, but I'll eat this meal no matter what month it is because it's alway tasty! Anyway...I had some delicious roasted turkey, mashed potatoes, gravy, green beans and some rosemary sourdough. 

Hello Thanksgiving Wannabe Dinner!

I plan to use the leftovers for lunches and dinners this week and may even freeze some of the turkey breast. 

What did YOU have for dinner tonight?

Bulk Baking: Chocolate Chip Banana Bread

I recently decided that I was going to make a bunch of different kinds of breads and freeze most of them to enjoy in the coming months. Not only did I decide to make many different kinds of breads,  I was decided to be a lil crazy and double or even triple the recipes! Yes, I knew I would end up with a heck of a lot of bread, but good thing it freezes very well!

One of the reasons I decided to make bread was the fact that I had (and still have actually) a TON of bananas in my freezer just BEGGING to be used! I couldn't say no, and made three, yes THREE, batches of my Great Grandmother's Banana Bread and as usual, I added some chocolate chips!

This is just the beginning of my bread stockpiling. Send me suggestions on other baked goods I should make in bulk to eat now and freeze for later!