Lovin' From the Oven

Janet’s Rich Banana Bread

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Life has been busy this month, for me and my DB. I just finished a four day trip and my DB is currently going through EIW (early interview week). What does that even mean? It means he has 21 interviews in five days. How intense is that? They go room to room in a hotel and go on twenty minute interviews with different firms. I don’t know how they do it.

As you can tell, my blog hasn’t been a top priority in life recently. I’m focusing on work (both jobs) and supporting my DB to help him make it through this stressful week. Don’t get me wrong, I still love baking… I just haven’t had the time to do much of it or update.

Meanwhile, here’s a recipe to hold you up until the next one. More banana bread! This one was just okay. I may have over baked it, causing the crust to be thicker than I would have liked. The inside was moist, but the top was a bit crumbly. Recipe from AllRecipes.

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Janet’s Rich Banana Bread

Ingredients

  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 2 medium bananas, sliced

Directions

  1. Preheat oven to 350 degrees.
  2. Butter a 9x5 inch loaf pan. Mix together the butter and sugar. Stir in the eggs and vanilla.
  3. Gradually mix in the dry ingredients: flour, baking soda, and salt.
  4. Fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  5. Bake for an hour or until toothpick comes out clean. Wait 5 minutes before removing from pan and cooling completely.
https://lovintheoven.com/janets-rich-banana-bread/

Pumpkin Bread with a Pecan Streusel Topping

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Hi all. I’m on vacation right now so this is going to be short.

Pumpkin. Pecan Streusel. Done.

My suggestion? Make it. In bread form or cupcake form, it tastes darn good. Recipe from The Shoebox Kitchen. The end. (I told you it was going to be short!)

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Pumpkin Bread with a Pecan Streusel Topping

Yield: 24 muffins

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 cup canola oil
  • One 15-ounce can pumpkin puree
  • 1/2 cup water
  • 2 teaspoons pure vanilla extract
    • 2 tbsp flour
  • 2 tbsp granulated sugar
  • 1/4 tsp pumpkin pie spice
  • 1/4 cup unsalted butter, chilled
  • 1/4 cup pecans, chopped

Directions

  1. Preheat your oven to 350 degrees. Grease and lightly flour two 9x5x3″ loaf pans or line 24 muffin cups.
  2. First, make your streusel by mixing the last 5 ingredients together until crumbly. Set aside.
  3. Next, make the batter. In a mixing bowl, combine the sugar, eggs, oil, pumpkin, water, and vanilla until well mixed. Slowly add in the four, baking powder, baking soda, salt, cinnamon, and nutmeg until just moistened.
  4. Pour the batter evenly into the prepared pans. Sprinkle the streusel mixture evenly on top.
  5. Bake for 65-70 minutes (if using muffin tin, bake for about 18-20 minutes), or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-bread-with-a-pecan-streusel-topping/

Reese’s Peanut Butter Banana Bread

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I’m pretty sure this is what death feels like right now. I woke up yesterday morning feeling like someone beat the life out of me and it’s only gotten worse from there. I WOULD get sick the day after I visit the doctor’s for a regular checkup. Just my luck.

Yesterday, I laid in bed for 24 hours. I’m not kidding… I only got up to use the restroom, eat, and watch a little bit of “Chuck.” This morning, my throat is nearly swollen shut and it hurts to swallow anything. I haven’t been sick in such a long time that I forgot how much it sucked. I actually had to call in sick to work… and I never do that! Totally bummed because I missed a trip with a 22 hour layover in Seattle, but I’m sure glad I actually called in sick. I would have been ten times more miserable in the air.

My DB’s been taking great care of me– bringing me hot and sour soup, letting me sleep a lot and early, trying to make me take medication, and keeping me hydrated. Now only if he’d bring me a pizookie…. Hah, you can’t blame me for trying. All I ever want is dessert, even if I am deathly ill!

This recipe from Cookies And Cups was for a loaf of bread, but I baked them in muffin form so that it’d be easier to transport and hand out. They were best served warm, when the chocolate is nice and gooey. Banana, peanut butter, and chocolate… what more do you need in life?

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Reese’s Peanut Butter Banana Bread

Ingredients

  • 3 very ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/4 cup oil
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups of all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz bag of Reese’s Mini cups (I used regular and roughly chopped them)

Directions

  1. Preheat oven to 350. Either grease an 8 x 4 pan or line a muffin pan.
  2. Stir together bananas, peanut butter, oil, egg, and sugars. Gradually mix in the flour, baking soda, baking powder, and salt.
  3. Gently fold in your Reese’s cups and spread evenly in prepared pan.
  4. Bake for approximately 1 hour for a loaf (18 minutes for muffins) or until toothpick inserted into center comes out clean.
  5. Let cool before removing.
https://lovintheoven.com/reeses-peanut-butter-banana-bread/

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