Whip Sh*t Up
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I adore food. Eating it, cooking it, grocery shopping, ordering in restaurants. A supermarket for me, or better yet, an outdoor market is a Zen space where I at once relax and also feel sparks of excitement at what I can create. The colors, textures, literally endless possibilities. I’m grateful my deep love of creativity translates into feeding others.
When I was first married at the age of 21, I could not boil water or scramble eggs. Swear. But I am highly domestic, and I was so eager to learn! I went to the local bookstore and bought tons of cookbooks and poured over recipes. I loved, and still love, to watch cooking shows and read culinary mags. I worship at the alter of Ina and Martha. But my best work comes from my heart. And I find that the happiest days produce the yummiest results. When I’m in a bad or sad mood, it’s reflected in my food, as with all else in life. My musical tastes in my kitchen vary. It can be Led Zeppelin, Sam Cooke (pun!), or Salt-N-Pepa (a second pun! Hehe).
I cannot talk when I cook, I like to be alone in my zone. I planted a wonderful vegetable and herb garden this summer #happyplace.
I am so proud that I have built a home that is warm, welcoming, and always has something delicious and fresh to offer family and friends. So happy to share my JESScipes with you! They won’t all be groundbreaking, but they will be delicious. After all, a classic is a classic (think jeans and a white Tee). I always throw in a dash of unique soul to the mix. Cuz when you give others a taste of your heart, the fullness of that will last and last and last.
You’re so Sweet!
Lady Blaga
JESScipe - Banana Bread
INGREDIENTS
All purpose flour 1 2/3 Cup
Baking Powder 2 tsp
Salt 1/2 tsp
Baking Soda ¼ tsp
Bananas 3 medium, very ripe, peeled
Sugar 2/3 Cup
Vegetable oil 1/3 Cup
Large eggs 2
Vanilla Extract 1 ½ tsp
DIRECTIONS
Preheat oven to 350°
Butter and flour a loaf pan. Be generous with the flour but then tap out the excess.
Batter:
In a medium bowl mix the dry ingredients. I used to think sifting was an annoying extra step, but it really does wonders for resulting in the perfect texture. Sift!
In a medium bowl, smash the S**t out of those nanners. Add the sugar, eggs, oil, and vanilla. Mix until well blended. No need to mix it to death.
Combine the two mixtures. Gently fold in a cup and a half of chocolate chips. I cannot function without chocolate.
Scrape the batter into the prepared pan. Spread top to even out. Sprinkle the top with cinnamon and sugar.
Bake in the middle rack of your oven for about 45 minutes. I’ve had numerous different ovens, each with their own personality. Some aggressive, some more gentle. So the timing will depend on that. I personify everything. But give it a good 40 minutes before you test the middle with a toothpick. Clean toothpick = ready.
Cool on wire rack for 30 minutes. Carefully run a knife along the side edges of the pan to loosen the loaf and gently invert onto the rack. Cool completely before storing. If it winds up being too dry, don’t panic or fret! Use it to make banana bread French toast (what???)
*While baking the banana bread I spontaneously threw granola on top. It added amazing texture and crunch, and looks gorgeous. Really elevated this classic. My wonderful friend Aimee makes the BEST homemade granola, which is what I used. It comes in a variety of yummy flavors: original, cinnamon raisin, peanut butter, and vanilla coconut. My family does not function without it. I know why it's so good. The secret is Aimee herself. She is one of the best humans in the world. She is Mother Earth. She is the very definition of good,which is why her granola is so special. Her heart is in every bite. Any chunky, crunchy quality kind will work here, but I feel lucky to use Granola Chik by Aimee.
You can purchase her amazing products at http://granolachik.com
Bracelets featured: Netali Nissim
