I’m just posting this one but I can assure you that this question gets asked A LOT:
“This comes from a place of love even if it’s nosey. I follow you on Pinterest and you pin bunches and bunches of wedding dresses, are you getting married? Oh please say yes, I would love for you to be getting married and be happy.”
First off, I do realize that when I get email like this or others inquiring about if I am getting any that you guys just want me to be happy.
My friend S is getting married at the end of September in a place where it will still be warmish.
She wanted help with finding a short wedding dress or highly detailed dresses and we figured pinning was the easiest way to show dresses off.
But here is the thing with wedding dresses…OMG are they gorgeous.
I am a girlie girl.
I love me some gorgeous dresses, wedding or not.
Just because I post wedding dresses doesn’t mean I am getting married.
No one asked if I lost a ton of weight and plan on wearing bikinis all summer long because I have a bunch of bikinis on there….just think they are cute.
Or if I won the lottery to pay for the $4000 designer coat I pinned on there.
Oh and for the record…you can be single and be happy. 🙂
“I started following you on Pinterest and this will sound racist but hopefully not too bad as I am Asian myself, but are you secretly Asian?”
Hmmm, no not secretly Asian but this did amuse me greatly.
Which I hope I’m not because I don’t really want to go through high school and junior high again.
“How can you stand to be on Pinterest and see all that yummy food? I don’t have the will power for that.”
The yummy food is one of the main reasons I go there to there for inspiration(like the banana bread in this post).
Also I spend a lot of time reading other people’s inspirational quotes and posting workouts to get Carrie Underwood’s legs and other stuff they will never do…so I burn calories that way. 😛
So it all evens out.
Seriously though people…want to get fit?
For every one of those I’m not saying goodbye to my fat because it’s not coming back or 2011 is that last year I am fat pins…do 100 jumping jacks.
Anyway this Cinnamon Swirl Banana Bread does come from Pinterest.
I was a little nervous about it at first because it didn’t seem to have as much flour but it was crazy good and very, very banana filled.
P.S. It’s a great day to buymy cookbookHoly Sweet!
Want more Banana Bread Recipes?
S’mores Banana Bread
Chocolate Chocolate Chip Sourdough Banana Bread
Fruity Pebbles Banana Bread
Dark Chocolate Sea Salt Caramel Banana Bread
Ingredients
For the bread:
3-4 over-ripe bananas, mashed
1/3 cup unsalted butter, melted
1 cup granulated sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour
For the swirl:
1/3 cup sugar
1 TBSP cinnamon
Instructions
Preheat oven to 350.
Butter and flour a loaf pan (9-x-5). Just keep a close eye on it in the oven, and adjust the time as needed.
Mix bananas, butter, sugar, egg, and vanilla together.
Sprinkle baking soda and salt around on top of the banana mixture.
Then gently stir in flour.
Be careful not to over-mix!
In a small dish, mix together the 1/3 cup sugar and 1 TBSP cinnamon.
Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan.
Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!
For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.
If you must add an extra banana into your batter, there are ways to prevent the bread from turning mushy. Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time.
'Banana nut bread' typically contains chopped nuts, such as walnuts or pecans, mixed into the batter, while 'banana cinnamon bread' has cinnamon added to the batter. They are both variations of the traditional banana bread recipe, with the main difference being the added ingredients.
Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise. Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.
Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.
Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless. It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable flavor.
As long as your bananas are not rotten or infested with fruit flies, they should be perfect for a delicious loaf of banana bread. So, don't hesitate to use those ripe or overripe bananas sitting on your counter – they could be the key ingredient for a tasty treat everyone will enjoy!
Yes you can, but if you don't use yeast your banana bread might become very heavy. It's better to use plain or self rising flour. Of course: the operative word is “bread.” You can use ANY type of flour you want when you bake.
It can also cause the dough not to rise at all. Most of the time, yeast levels have to increase, for example in cinnamon rolls, to compensate. However, cinnamon's anti-microbial properties are said to be responsible for limiting the growth of Listeria and E. coli in foods, which can extend a product's shelf life.
Bananas are rich in potassium and magnesium, two minerals that improve sleep quality. Cinnamon has many health benefits, very pleasant taste and aroma and helps to relax the body. In addition it helps digestion. Look at the recipe that will make you have a restful sleep.
Believe it or not, you can make a delicious loaf of banana bread without baking soda that is moist, soft, and fluffy with the help of baking powder! It won't rise quite as much, but it will still be absolutely delicious and tender packed with flavor from brown bananas and ground cinnamon.
If you are using regular milk, you would normally use baking powder. Banana bread normally calls for sour milk, sour cream or buttermilk; all of these are acidic, so in this case what you need is baking soda.
*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.
An overmixed banana bread batter will result in a dense, rubbery loaf. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds."
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
A “tight crumb” aka small holes in the interior of your bread can be the result of different factors: under-fermenting, over-fermenting, and a lack of gluten development. The most confounding part of sourdough bread baking is that the rise times of recipes are just a suggestion or range.
The reason is as you mix, the gluten begins to develop, and when too much development happens, you can end up with a dense, chewy loaf rather than the soft and delicious banana bread you were hoping for.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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