So, given that we have all been locked inside for way too many weeks, I assume I’m not the only one that has been baking bread…all kinds of bread. This is an easy recipe to pump out and please the family. They’ll love you for it and it is wonderful any time of day. Additionally, if you really want to make them happy, try my honey oatmeal bread, it’s an insanely easy and delicious sandwich bread.

Sourdough has been my other ‘project’ recently; very intimidating at first, but not as difficult as I thought it would be. It is incredibly gratifying when you pull that first loaf out of the oven and realize that YOU made it. More to come on that in a later post and I hope you try it.

Yes, I know what you’re thinking, this is an extremely dangerous obsession and sadly, you are correct and I have the pounds to prove it. However, it is a also a delicious and satisfying endeavor and the good news is, my consumption has tapered off dramatically (and yours will too), moderation is definitely the key.

Back to the banana bread; this is an adaption from Smitten Kitchen’s Ultimate Banana Bread and is a true banana lovers’ bread. In case you haven’t noticed, many recipes have only a mild banana flavor and I think it’s because they tend to skimp on the bananas. Personally, I like a strong banana flavor and this recipe fits the bill, with a hefty 4-5 bananas.

INGREDIENTS
1/2 cup butter (1 stick), cut into chunks
1 cup packed, light brown sugar
4-5 large bananas, mashed to equal about 2 cups
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. fine sea salt
1 generous tsp. ground cinnamon
pinch of fresh grated nutmeg
1 tsp. baking soda
1 tsp. baking powder
raw or turbinado sugar (optional)

DIRECTIONS
Preheat oven to 350º and butter a 9×5 inch loaf pan or coat with a nonstick spray and set aside.

In a large bowl, melt the butter, whisk in the brown sugar and then fold in the mashed bananas. Next, whisk in the eggs and vanilla. Meanwhile, combine the flour, salt, cinnamon, nutmeg, baking soda, baking powder and whisk to combine. Then, add the dry ingredients to the wet ingredients and stir well. When fully combined, pour into the prepared pan, sprinkle the sugar on top (about 1 Tbs., if using) and bake for 50-65 minutes. Use the toothpick test, when it comes out clean, its done. All ovens are different and can make a big difference when baking; so, be sure to use the toothpick as your guide.

Let it cool for as long as you can stand it and then, dig in…warm out of the oven, with butter; toasted the morning after, or as a mid-day treat with a cup of coffee or tea. Trust me, you’ll be back for more.

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NOTES
There are many ways to vary this. Obviously, the most common addition is a cup of walnuts. Think about trying a cup of pecans or a cup of mini chocolate chips is also a nice change and better than you might think. Give it a try.

Looking for a quick, healthy side dish? This just might do the trick. I love the simplicity of this, the preparation is about as minimal as could be and the tasty reward is significant. Try this as a yummy side with any grilled meat or poultry. However, my favorite is alongside a nice juicy grilled steak.

INGREDIENTS
2-3 sweet potatoes
olive oil
kosher salt
fresh ground black pepper
cayenne pepper, to taste
1-2 Tbs. pure maple syrup

DIRECTIONS
Preheat oven to 425º
First, wash and scrub the potatoes. Next, cut the potatoes in half, lengthwise and then cut each half into three or four lengthwise wedges. Place the wedges on a rimmed baking sheet, sprinkle lightly with the olive oil. Then add the salt, black pepper, cayenne pepper, maple syrup and toss to coat thoroughly.

Place into the preheated oven and roast for about 20-30 minutes, turning once or twice to ensure even browning. Because all ovens are different, check for doneness with a fork, it should be easily inserted. If it feels too firm, leave them in a bit longer. That’s it…serve immediately.

NOTES
Although this is my favorite, feel free to be more adventurous and use different spices or fresh herbs. You could replace the maple syrup with a tablespoon or two of brown sugar. I have tried this with both fresh rosemary and fresh thyme and loved it.