Buttermilk Banana-Zucchini Bread

This scrumptious bread is best warm and slathered with butter and eaten with a fork!
If you like strong spices in your banana bread, add at least 3x more than the recipe calls for.
Also, try pan-frying in butter, then sprinkling with powdered sugar for a yummy dessert!

Buttermilk Banana-Zucchini Bread

Ingredients:

2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
1/2 c butter flavored shortening
1/2 c sugar
2 lg eggs
3 brown bananas
1 Tbsp vanilla powder
1/2 c buttermilk
1 sm zucchini, peeled and shredded
1 Tbsp ground mulling spices
1 Tbsp cinnamon

Directions:
1. Preheat oven at 350F degrees. Peel bananas. Peel & shred zucchini. Grease 9x5 bread loaf pan.
2. Cream bananas and buttermilk together. Add shortening, sugar, eggs and cream together.
3. Add dry ingredients, vanillas, spices and gently fold in the zucchini.
4. Pour batter into loaf pan
5. Bake for 1 hour and 10 minutes.
6. Cool for 10 minutes in loaf pan, then cool completely on wire rack.
7. Slice and serve!

butter is my best friend :D

Comments

Fresh Ricotta Cheese

Yes, I did. I made fresh ricotta cheese. I have been nostalgically craving the homemade goat cheese I would make when I was much younger. I don't have the recipe, and I have no goat, so I scoured the internet, found a recipe that seemed familiar, and used whole milk and cream from my local grocer. I was SO excited to make this today, and it only takes minutes! AND IT IS SOOOOO GOOD! SOO AMAZING! Fresh Ricotta Cheese (for the record, I made 1/2 of the following recipe) Ingredients: 8 cups whole milk 1 cup heavy whipping cream 1/2 teaspoon salt 3 Tbsp lemon juice Directions: 1. Prepare a sieve lined with fine mesh cheesecloth (I used a thin hand towel from IKEA) and place it over a large bowl, set aside. 2. Into a large stockpot add milk, cream and salt and bring to a rolling boil. Stirring constantly. 3. When it has reached a rolling boil add lemon juice, reduce heat and stir until mixture curdle...

Caramel Apple Goodness

OK, so, I made the Caramel Apple Cupcakes today and while they were REALLY good, I felt there could be some major changes to absolutely perfect this one. (see notes at the bottom) *Be sure to bake, cool, and stuff the cupcakes before starting the caramel. You want the cupcakes ready and waiting as soon as the caramel comes off the stove. *Please note that you will need a candy thermometer for this recipe! Caramel Apple Cupcakes The Cupcake... 9 regular cupcakes (I got an even 12) / 350 degree oven 2-3 apples, granny smith 2 cups all-purpose flour 1/2 cup sugar 1 teaspoon ginger 1 teaspoon cinnamon 1/8 teaspoon nutmeg (I used clove- I was out of nutmeg) 1 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1/2 cup oil 1/4 cup apple juice 1 teaspoon vanilla 1. Rinse and core the apples. Place them on an ovenproof...

Butterscotch Pumpkin Pudding Cheesecake

I LOVE pumpkin, and nearly always have canned pumpkin in my pantry. I love easy, instant, yumminess, and this pie fits the bill perfectly!!! Butterscotch Pumpkin Pudding Cheesecake Ingredients: 1 9-inch graham cracker crust 8 oz softened cream cheese 2 bx (large) butterscotch instant pudding 15 oz (1 can) pumpkin 8 oz whipped cream topping, chilled, not frozen 1 Tbsp freshly grated nutmeg 1 Tbsp pumpkin pie spice 1 Tbsp cinnamon 1 c coarsely chopped pecans (optional) Directions: 1. Whip softened cream cheese and pumpkin till smooth. 2. Add pudding and spices. Blend until creamy. 3. Fold in whipped cream topping and mix till blended. 4. Pour into crust and top with pecans. 5. Chill for at least 1 hour before serving. SO yummy!

Goddess Food