My mom didn’t make banana bread very often because she doesn’t really like bananas, but my dad, sister and I did, so when she made it, it was a great day. I was pretty surprised at how easy this is to make. It’s perfect for a cold late winter day.
Mom's banana bread
Preheat the oven to 350 degrees. Grease a loaf pan with butter or Crisco. No need to flour the greased pan. Mix the wet ingredients into a bowl, adding the milk last.
Mix the dry ingredients. If your brown sugar is a little lumpy, that's ok! It will add pockets of caramel notes.
Mix the dry ingredients and wet ingredients together.
Bake in a 350-degree oven for about 55 to 60 minutes until the top is brown and a toothpick comes out clean and the sides start to pull away from the greased pan.
My opinion: This makes your whole house smell amazing. It’s delicious and one of my most favorite breakfast foods. If you’re feeling adventurous, you can add chocolate chips, dried fruit, nuts, peanut butter (if you add peanut butter reduce the oil by one tablespoon). The options are endless!
While the holiday baking season might be over, we’re still eating our left overs. No complaints though! My newest favorite candy is these peppermint balls. I originally tried to make patties, (like this recipe suggests) but they didn’t work out as well and ended up coated in less chocolate. Once we got past that part, the recipe was actually surprisingly easy, I don’t think these will be regulated to just winter holiday food after this year.
2 1/2 cups confectioners sugar (you might need a little more or less depending on how it comes together.)
1 1/2 tablespoons light corn syrup
2 tablespoons water (we had the best luck with warm water)
2 teaspoon peppermint extract (the original recipe called for one, but we like it a little more minty)
1 tablespoon vegetable shortening
1 bag semisweet chocolate chips
Beat 2 1/4 cups of confectioners sugar together with corn syrup, water, peppermint extract and vegetable shortening until combined. The mixture might crumbly (this is good!) If it isn’t, add some more sugar. Dust a work surface with remaining 1/4 cup of confectioners sugar.Empty contents of bowl onto work surface and knead until smooth (this will take a few minutes). This is when we put it back in the bowl and stuck it in the freezer. Where we left it for about an hour.
Before you take the dough out of the freezer, you need to temper your chocolate. Melt the chocolate chips in a microwave safe bowl at 30 second intervals, stirring in between. Cool slightly.
Cover a baking sheet with parchment paper. Remove dough from freezer. Using a spoon make a ball and dip into the chocolate and then set on the parchment paper. If the chocolate doesn’t cover the ball all the way, drip chocolate over the top once it is on the wax paper. Once all the dough is used, put the entire baking sheet into the freezer.
Once set, we stored these in the refrigerator between wax paper.
The colder the dough is the easier it will be to work with. We ended up doing these in two batches because the dough thawed too much in between.