Happy New Year! Iowa is chilly! It’s about -15 degrees as I write. Yes, I’m staying in; however our farmers are out making sure the cattle have water, feed and shelter.
They’ve been hanging out pretty close to remind us they have needs, too.
We said our goodbyes to the last of our family members this morning. Some heading back to southern Missouri and some to northern, New York. We’ve enjoyed several days packed full of food, games, visiting and catching up. I’m am so thankful for social media as it keeps us closer. The photos are instantly sent. The comments are instantly opened. And the face-timing is the next best thing to gathering around the table for a cup of tea and a quaint visit. Let me encourage you to utilize this “smart” tools to communicate with your loved ones. It truly helps in keeping up relationships.
While they were here I shared a new recipe. They seemed to like it, so I’ll share it with you, too.
I think it was last year for Christmas I was given this mini bundt molded cake pan. I had pretty good luck with this banana bread recipe. They turned out pretty cute.
And below is the warm pan….
What’s your favorite shape? Actually I filled them just a bit too full
and some of the tops stuck. Thought I’d drizzle some frosting on top, but they got eaten before the last step. 🙂
Hope this recipe becomes a favorite of yours.
- 2 C flour
- 1 t soda
- ½ t cinnamon
- 1¼ C sugar
- ½ C shortening or vegetable oil
- 2 eggs, beaten
- 1 t vanilla
- ½ C buttermilk
- 1 C coconut
- 1 C ripe banana (approx 2-3), mashed
- ½ C chopped black walnuts
- Preheat oven to 350 degrees
- Combine flour, soda, cinnamon in bowl; set aside
- In large bowl, beat sugar, oil, eggs; slowly beat in bananas, stream in buttermilk; dry ingredients; add coconut, vanilla and black walnuts.
- Pour into greased loaf pans or mini pans of your choice. Bake loaf pans for approximately an hour.
- Cool for 10 min in pan. Invert pans on rack. Cool.
We wish you the best year yet!