Banana Bread with the Volume Turned Up

I have extremely fond memories of banana bread.  My mom is the master at making it - she's been using the same recipe that she got in 8th grade Home Economics class - and it rocks.  Of course, it calls for buttermilk, which she makes herself.  It's always so good.  And growing up we had it at every family gathering.  In fact, we still do to this day.

Lately  I've been thinking what banana bread would taste like with the volume turned up - like what would happen if we added some chocolate chips, some toasted walnuts, and perhaps a little brandy???  Now that's what I'm talking about! 

So I tried it out and have made this bread about 5 times since I had that thought.  It's absolutely, positively out of this world amazing - a texture and flavor delight.  It's savory enough to enjoy for breakfast and sweet enough to enjoy as a dessert - and I've been known to exercise both options in one day when this bread is in the house....hard to keep the mitts off!

This version was inspired by Nigella Lawson's recipe for Banana Bread from her "How to Be A Domestic Goddess" book.  I made a few tweaks to adjust to my tastes.

Please make a loaf of this bread as soon as possible....banana bread will never be same for you!

Banana Bread

Recipe Inspired by Nigella Lawson

Photos by A Toast to Taste

Ingredients Needed:

1/2 cup unsalted butter, melted

1/4 cup white sugar

1/4 cup brown sugar

2 large eggs

3-4 ripe bananas, mashed

1 tsp vanilla

1/4 cup brandy or bourbon

1 cup plus 2 Tbsp AP flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips

1/2 cup walnuts, chopped and toasted

Preheat oven to 325 degrees.  Grease a 9x5 loaf pan.

Beat butter and sugar until blended.  Beat in the eggs, one at a time, followed by the bananas, vanilla and brandy.  Beat well.  In a separate bowl, combine flour, baking powder, baking soda, and salt.  Add dry ingredients, a third at a time, to the wet ingredients.  Beat well.  Stir in chocolate chips and walnuts.  Pour mixture into loaf pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Remove from oven, let cool for 10 minutes.  Transfer loaf to wire rack to continue to cool for 15 minutes.  Slice and enjoy!

Detox Stew

We are detoxing this week. Period. Our bodies need a little TLC after all that fabulous food and wine we inhaled last week....

I had a huge stack of magazines staring me in the face for 3 weeks before we left - Food & Wine, Bon Appetit, Whole Living, People, Nordstrom's Spring Collection, you name it. I hadn't had a second to open any of them since the new year and I was dying to get through them - thank goodness for 8 hour flights!

I found this soup recipe in my Whole Living magazine - which I love, by the way. I thought it would be the perfect detoxifier and immunity boosting meal after traveling. Not only that but winter is still in full swing, to my demise, and soup really does taste fabulous when the snow is falling and the winds are a blowin'. I made a few tweaks to this recipe - added some crushed red pepper flakes (the hubby always needs some spice) and swapped out butternut squash for sweet potatoes. There is no meat in this soup either - the mushrooms are a great substitute (and you can do this with tacos and sandwiches as well - sub out the meat with mushrooms). I used my homemade chicken stock that I had on hand and called it a day.



I served this with toasted garlic anchovy bread and could feel my body saying Thank You with the first bite.

Cheers!

Mushroom and Lima Bean Stew
Original Recipe from Whole Living Magazine
Adapted by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:

For the Soup
2 15oz cans Lima or Butter Beans (or 2 cups dried Lima Beans soaked in water)
2 Tbsp olive oil, plus more as needed
1 large yellow onion, diced
4 cloves garlic, minced
8 oz. shiitake mushrooms, trimmed and sliced
8 oz. portobello mushrooms, trimmed and cut into 1-inch pieces
2 medium size sweet potatoes, peeled and cubed (or 2lbs butternut squash, peeled, seeded, cut into 1 inch pieces)
2 bay leaves
8 cups chicken stock
3-4 cups water
1 tsp crushed red pepper flakes
4 cups kale, stems and ribs removed, thinly sliced
Salt and pepper to taste


For the Bread
1 loaf french bread, sliced thinly
1 tsp anchovy paste
1 clove garlic, minced
1/4 cup olive oil

Soup
Heat EVOO in large pot over medium heat. Add onions and garlic. Cook until tender, 6-8 minutes. Add mushrooms. Cook until golden brown. Turn to medium high heat and add sweet potato, beans, bay leaves, stock, and water. Season with salt, pepper and crushed red pepper flakes. Cook until potatoes are tender, about one hour. Stir in kale and cook until tender, about 5 minutes.

Bread
Preheat oven to 400 degrees.

In a small mixing bowl, whisk together anchovy paste, garlic, and olive oil. Line a baking sheet with foil and top with a baking rack. Spread slice of bread evenly on rack. Brush both sides of bread with olive oil mixture. Bake for 10-12 minutes or until lightly golden brown. Remove and serve with soup.