Flour's Banana Bread

UPDATE: 5.3.2010

Added an ENTIRE bag of chocolate chips to this recipe this past weekend.  Don't do that again.  LOL  I can't believe I'm saying this but it was way too much chocolate.  Half a bag would suffice.

Prep Time: 20 min

Inactive Prep Time: 1 hr 0 min

Cook Time: 1 hr 0 min

Serves: 1 loaf

Ingredients

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1/2 cup oil
• 3 1/2 bananas, very ripe, mashed
• 2 tablespoons creme fraiche or sour cream
• 1 teaspoon vanilla extract
• 2/3 cup walnuts, toasted and chopped

Directions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Jesse and the Big Ass Beer List

Blah...Many beers, too little time.



Rodenbach: Grand Cru & the straight up Flemish red (or is it brown I can't remember now)

Weinhestephaner

Franziskaner

Paulaner

Weyerbacher: Any brew...good solid brewery

Dogfish Head: Don't care if you like them or not, fantastic brewery because they take chances and 3/4 of you do not. All beers are good, you just might not like them all, hell I don't like them all, but I trust that I will enjoy the experiment.

Unibroue: Same as the Weyerbacher...solid, all good, simply dependent on the type of beer you want. Mostly bottle fermented though, so I believe stouts are out.

Victory: Again good.

Berkshire Brewing: Again, I say again...good.

Flying Dog: So I say...again.

Sierra Nevada: Just cuz I have never encountered a bad beer from them....

Magic Hat: I don't care what anyone says, these ARE good brews, but they all taste like No.9 (they have that MAGIC HAT taste). So to me only No.9 is good, the rest is derivative, good but still a minor change on the same.

Thomas Hardy: Awesome if you can afford it; 20 usd for a 4 pack...:O(

I'll add more later...MUCH MORE...

Does this include liquor?

Jesse

Rodenbach: Grand Cru & the straight up Flemish red (or is it brown I can't remember now)

EDIT RE: Midas Touch Entry

Jesse's been drinking Midas Touch for the past six years... apparently... and was extremely offended by my previous entry.  He also claims that I hated Midas Touch when he had me try it way back when.  If I could remember having tasted Midas Touch and not liking it maybe I could protest against his accusations but as I cannot... well.  Who cares.  I love it now.  There.

Tis' the season for beer.

The recent kick of warm weather has jump started summer beer mode.


Jesse has discovered Midas Touch by Dogfish Head.  Reminds me of summer and is now at the top of my favorite beers list.

 

 

 

 

 

 

 

 

 

 Midas Touch

Availability: 

Year Round 

This recipe is the actual oldest-known fermented beverage in the world! It is an ancient Turkish recipe using the original ingredients from the 2700 year old drinking vessels discovered in the tomb of King Midas. Somewhere between wine & mead; this smooth, sweet, yet dry ale will please the Chardonnay of beer drinker alike.

Original Release Date: 

03/1999

 

Food Pairing Recommendations: 

Pan-Asian dishes, risotto, curries, baked fish and chicken 

Glassware Recommendation: 

White Wine 

Tasting Notes: 

Honey, saffron, papaya, melon, biscuity, succulent

Wine Comparable: 

Sauterne Champagne

Bourbon Pecan Chews

Need to try this one...                           Ingredients Makes about 5 1/2 dozen. 2 cups all-purpose flour 1/2 teaspoon ground allspice 1 teaspoon salt 1 cup unsulfured molasses 1/2 cup (1 stick) unsalted butter, softened 1/4 cup bourbon 1 cup packed light-brown sugar 4 cups coarsely chopped pecans, toasted Directions Whisk together flour, allspice, and salt in a small bowl; set aside. Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight. Preheat oven to 400 degrees. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Store in airtight containers at room temperature up to 1 week. First published

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