Banana Bread Recipe

I was on a play date with someone at my table recently, and she had some amazing Banana Bread.   When I asked her for the recipe, she told me she had gotten it from Pinterest.  This is seriously the BEST Banana Bread I have ever had, and I love to bake, and have baked tons of different recipes.  I went and found it and thought I would share it with you.  She added chocolate chips~ yum! I did to. This recipe is so moist and delicious. I'm embarrassed to tell you that we ate all of it in 24 hours :) I'm 9 months pregnant, ok?

{Buttermilk Banana Bread}

YIELD: Makes 2 loaves.

Ingredients:

3 cups flour
½ tsp salt
1½ tsp baking powder
1½ tsp baking soda
½ cup chopped pecans (optional) (I used mini chocolate chips)
2 cups sugar
½ cup unsalted butter
2 eggs
1 cup buttermilk (or substitute 1 cup milk with juice of one lemon)
5 - 6 very ripe bananas

Directions:

Preheat oven to 300 degrees.  Grease 2 loaf pans

Sift or whisk flour, salt, baking powder and baking soda.  Add pecans if using, then set aside. In a separate bowl, cream sugar and butter. Mix in eggs, one at a time, then add the bananas. Add dry ingredients and buttermilk, alternating until incorporated.  Try to end with the dry ingredient addition, and be sure not to over mix.

Bake in buttered loaf pans for one hour or until toothpick comes out clean.

*Note- I only baked mine for about 45 minutes, my oven may run hot, but an hour would have been way too long!

This recipe is from http://kitchenconfidante.com, found on Pinterest.

Pumpkin Bread Pudding Ooo~la~la

Did you girls get to try that Pumpkin "stuff", "french toast",  Deliciousness that we had at the last MOPS Meeting?  Oh my!
Danielle- Thank you for sharing!!   Here is her recipe for Pumpkin Bread Pudding:

{Pumpkin Bread Pudding}

1 cup heavy/whipping cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/4 cup sugar
1/4 cup dark brown sugar
2 large eggs plus 1 yolk
1/4 t salt
1/2 t cinnamon
1/2 t pumpkin pie spice
1/4 t vanilla

5 cups of cubed ( 1 inch) challah bread (or similar braided egg bread)          3/4 stick of butter (melted)

Preheat over to 350 

Whisk first 10 ingredients in large bowl . Add bread to separate bowl and toss with melted butter to coat. Add bread to wet mixture and combine. Transfer mixture to ungreased baking or casserole dish. Bake until custard is set, about 30-40 min. Occasionally brush of caramel sauce on top of pudding (reserve about half). Serve with the remaining caramel sauce (see below).

{Caramel Sauce}

1/4 cup butter
1/2 cup heavy/whipping cream
1/2 cup dark brown sugar
Pinch of salt

Melt butter in small sauce pan over medium-high heat. Add all other ingredients and bring to boil, stirring until sugar dissolves. Reduce heat and simmer until sauce coats back of spoon ( about 5 minutes). 

Enjoy! 

Recipe

Pumpkin Snickerdoodles

Ingredients:

{For the cookies}

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

{For the coating}
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour. 

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. 

Bake the cookies for 8-10  minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Yield 3 Dozen