A Stellar Day!

Okay I was very worried about how today might go and you know what...it was great! I was missing my partner in crime, Elizabeth Baird but I knew I had to move forward to bring these guests our tasty recipes!
I had great help from Mark and Nathan today in the kitchen and throughout my demos as well. We were like a flawless team that had done this together for years.
I had a wonderful group this morning and the 3pm group was great too. We were small and intimate so that was nice to share a quieter moment with people too. Plus they got more food so I think they were happy too.
The time I wasn't cooking I was working on my labtop to complete some recipes for next week. So luckily while enjoying a glass of wine I did do just that finish the recipes. Now I can move on to more recipes for another client as well.
I went to the mid week package dinner tonight, not the gala dinner that's tomorrow night. This was a 3 course treat this evening. A delicious sweet potato soup with crispy onions and then a goat cheese stuffed chicken with tasty tender crisp vegetables. And dessert was a strawberry mousse parfait, which as you can see was lovely.
I thought I would include a recipe today but for what? Well something I have been craving and want to eat the last couple of days is my banana bread. It is so yummy and easy to make that I just wanted to share it with you.
It's a little bit of home for me that I think once I arrive back I'll make some and have a cup of hot coffee the way I like it at home in my kitchen. I miss it. But enjoy!

Banana Vanilla Loaf

This moist loaf has a soft vanilla flavour that keeps you coming back for more. Banana loaf is perfect for an afternoon snack or quick morning breakfast. Warm it in the microwave for a fresh out of the oven taste.

1 3/4 cups (325 mL) all purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter
1 cup (250 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
2 very ripe bananas, mashed
3/4 cup (175 mL) vanilla yogurt
1/2 cup (125 mL) toasted chopped walnuts

In bowl, whisk together flour, baking soda and powder and salt; set aside.

In large bowl, beat butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Stir in mashed bananas and yogurt. Add flour mixture to banana mixture and stir to moisten. Add walnuts and stir to combine.

Scrape into 9 x 5 inch (2 L) loaf pan and bake in 350 F (180 C) oven for about 1 hour or until tester inserted in centre comes out clean. Let cool in pan on rack.

Makes 1 loaf.

Storage Options: Wrap loaf whole or in quarters in plastic wrap and in heavy-duty foil and freeze for up to 2 weeks. Wrap loaf in plastic wrap and keep at room temperature for up to 3 days.


Popular Posts