The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
With school officially being back into full swing, I thought I would “off-road” a bit on What’s For Dinner? and instead talk about What’s For Breakfast?.
I don’t know about your household, but morning time is CRAZY at my house.
Between dragging – I mean waking – DS up, packing lunches, remembering various items for the backpack (library books, notices, homework, etc.), eating breakfast, brushing hair and teeth, getting dressed, getting shoes on, and getting in car…it is enough to make a mama want to crawl back into bed after drop off.
One thing we’ve done in our house is alleviate some of the chaos is to have a rotation of easy quick breads for breakfast. So if we are pushed for time, we can eat this in the car on the way to school. Not that I’ve ever done that.
I like quick breads because they are easy to make, freeze really well, and are pretty filling. Plus you can hide whole wheat flour or vegetables in the breads without the kiddos knowing or making gagging noises.
Bananas are part of the Hy-Vee Deals this week and are on sale for $.38/lb.
If you are going to make banana bread with these bananas this week, I advise to find the REALLY ripe ones or throw them in the freezer to help speed up the process. The best way is to have a stock of frozen bananas on hand, usually the leftovers that have gone too ripe for the family’s taste, in your freezer.
Kelly’s Best Banana Bread
3/4 cup butter, softened
1.5 cups sugar
6 bananas, mashed or blended in your food processor
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup chopped nuts, optional
PS: You can make homemade buttermilk buy placing 1 tablespoon white vinegar in a one-cup measuring cup and then pouring regular milk till you get to one-cup. Let sit for five minutes. Use as directed.
1. Preheat oven to 325 degrees. Grease and flour two loaf pans
2. Cream butter and sugar thoroughly.
3. Add bananas, eggs, and vanilla. Mix well.
4. Sift baking soda, salt, and flour together.
5. Stir it into the banana mixture, alternating with buttermilk. Mix till it becomes a consistent color.
6. Add nuts and mix well.
7. Pour into floured/greased loaf pans.
8. Bake at 325 for one hour or until toothpick comes out clean.
9. Let bread cool for 15 minutes in pan before turning it out on cooling rack to cool completely.
What about you? What is your favorite marinade? Share it with us via the comments or on the Kansas City Mamas Facebook Page.