Cooking With Kendra: Old-Fashioned Banana Bread Loaf

 Old-Fashioned Homemade Banana Loaf (with Chocolate Chips, Pecans, and Maple Extract)

During our road trip to Pennsylvania and back, we bought bananas a few times. The last batch ripened quickly, but fortunately, we made it home just in time to bake some Banana Bread. Banana Bread is a simple and speedy recipe—no proofing or fermenting required—just a few basic pantry staples and a couple of overripe bananas.

Here's what you need:

• 2/3 cup sugar

• 1/3 cup soft butter, margarine, or shortening

• 2 eggs

• 1/4 to 1/2 teaspoon maple extract

• 3 tablespoons milk of your choice (I used unsweetened vanilla almond milk)

• 1 cup mashed overripe bananas (about 2 bananas)

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup chocolate chips

• 1/4 cup chopped pecans

Preheat the oven to 350°F (175°C).

Mix the sugar, butter, eggs, and maple extract together thoroughly.

Stir in the mashed bananas and milk.

Sift in the flour, baking powder, baking soda, and salt, then stir well.

Fold in the chocolate chips and chopped pecans.

Pour the batter into a well-greased 9x5x3" loaf pan. Let it stand for 20 minutes before baking.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, room temp, or cold. Store in a sealed container in the refrigerator.

Substitutions can be made for the chocolate chips and nuts, such as using walnuts or peanut butter chips. For the extract, you can substitute vanilla for the maple extract. Use vegan eggs, egg replacement, more bananas or applesauce (1/3 - 1/2 cup) to veganize the recipe. YMMV on the cooking time and density with changes made.

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Cooking With Kendra - Turn Last Nights Leftovers into Tonight's Fajita Tacos

 Tonight, we turned leftover sautéed green beans and chicken thighs into fajita tacos. In this series, I’ll share tips for crafting budget-friendly meals using what you have on hand, transforming leftovers into exciting new dishes to keep mealtime fresh and fun.

Cooking With Kendra: Creative and Budget-Friendly Meals

 I have a new series: Cooking With Kendra (Creative and Budget-Friendly Meals) - In this new series, I'll be sharing my tips for crafting delicious, budget-friendly meals using just what's in your kitchen. You'll learn how to whip up wholesome dishes on a dime and transform leftovers into exciting new meals, so you and your family can enjoy variety without breaking the bank. Join me as we make the most of every ingredient and keep mealtime fresh and fun!

Try This Killer Pickled Slaw Recipe!

 

We eat a lot of tacos and taco inspired dishes. They are literally just so versatile and tasty. We could have tacos for BLD and never eat the same thing twice or get tired of 'em. This incredibly easy to make quick pickled slaw is fantastic on tacos, burgers, and sandwiches.

The pictured tacos are made with charred flour tortillas, a ground turkey and pinto bean mixture, onion, pickled slaw, and cilantro.

Ingredients:

1 cup vinegar
1 tablespoon of sweetener of choice
salt to taste
1 small pepper of choice (jalapeno, fresno, banana, shishito, etc.)
1 small bag pre-made coleslaw mix (or a few handfuls from the big bag)

Pickled Slaw: In a bowl, add 1 cup of vinegar, a pinch of salt, and about a tablespoon of sweetener of choice. Stir to dissolve. Then, add one small pepper thinly sliced (jalapeno, banana, fresno, cayenne, any kind). Lastly, add in a few big handfuls of pre-made "coleslaw mix." Toss to combine. Let it set for at least 20 minutes before using. We prefer to strain ours before using it, but that's totally up to you.