Lovin' From the Oven

Caramelized Pecan Banana Bread

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I think I’ve fully adjusted to living in the bay area. It took a month, but I’m pretty sure I’ve got a good chunk of it down.
–I love being able to walk from my apartment to go shopping, the post office, the grocery store, or grab dinner.
–The radio stations in my car are set to Nor Cal stations.
–I actually go out to bars here every once in a while because I love the crowd (not to drink, though. I’m pretty much a grandma. And by crowd, I mean my DB’s classmates).
–I bring a sweater or scarf with me everywhere because no matter how hot it looks outside, that breeze will kill you.

But the things I’ll never get used to?
–Calling the BART just plain ol’ BART.
–Worrying about parking everywhere I go.
–Seeing Giants gear everywhere instead of my dear Lakers.
–The word “hella.”
–My nearest Nordstrom Rack & Forever 21 are a half hour drive away from me.

I’m sure there’s plenty to add to both lists, but let’s talk about this banana bread.

This banana bread was delightful. The caramelized pecans really did add a sweeter crunch to the bread. In retrospect, I probably should have added some kind of streusel on top. Banana bread is just ten times better with a topping. The bread was sweet without being overly sweet, heavy without being too dense, and about as moist as can be. I’d recommend adding a touch of cinnamon next time I make these. From What Katie’s Baking.

  • 1 1/4 cups sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 2 1/2 cups AP flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the Caramelized Pecans:

  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 1 cup pecan halves
  • 2 tablespoons ground cinnamon
  1. Preheat the oven to 350°F. Grease two medium loaf pans or one large loaf pan.
  2. For the caramelized pecans: Melt the tablespoon of butter over medium heat. Add the sugar, pecans, and cinnamon, and mix until evenly coated. Set aside and let cool.
  3. For the banana bread: Mix together the sugar and butter. Add eggs and stir. Add bananas, buttermilk and vanilla, beating until smooth. Stir in flour, baking soda and salt just until moistened. Add in the nuts. Pour into prepared pans.
  4. Bake smaller loaves for about 1 hour, large loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Baked Cinnamon Breakfast Bites

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This was the first thing that I baked at my new apartment. Can you tell that I wasn’t used to my oven yet? My oven here in Berkeley bakes at lightning speed and I wasn’t prepared to have things done 10 minutes ahead of time. This means my batch of baked cinnamon breakfast bites didn’t turn out as planned. The bottom of the bites burnt and they came out a bit dry. Totally my fault, I should have paid more attention.

I subbed whole wheat flour for the AP flour in the recipe, which I definitely would NOT recommend doing. Stick to the AP flour. I would also add more than 2 tablespoons sugar into the dough next time I make these since they weren’t nearly sweet enough for me. Slightly adapted from Oh My! Sugar High.

  • 1-1/3 cups all-purpose flour
  • 1 cup crisp rice cereal, coarsely crushed
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cubed
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  1. Mix together the flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.
  2. Cut in the butter with a fork until it’s crumbly.
  3. Gradually add in the milk until just moistened.
  4. Roll the dough into approximately 1 inch balls.
  5. Mix the 1/2 cup sugar and 1 tsp ground cinnamon in a separate bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.
  6. Place balls onto a lined cookie sheet.
  7. Bake at 425 degrees for 15 minutes or until inserted toothpick comes out clean.

Fluffy Buttermilk Pancakes

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Tell me… do you prefer pancakes or waffles? I’m more of a waffles kinda gal, but without a waffle maker, I’ll have to settle for pancakes. I’ve made pancakes from scratch once in my life before this batch. Can you believe it? Hey, I warned you guys I was a rookie with the stovetop. I wasn’t kidding.

Notice anything different from these photos? Yup, I’ve started adding a watermark. A total bummer in my opinion.. it definitely wasn’t something I wanted to do. I was browsing Pinterest earlier and noticed one of the pictures from my blog. I clicked on the link and was taken to a blog for “healthy recipes” with my food picture, but a completely different recipe attached. First of all, my recipes are definitely not the healthiest. I even have a recipe that uses 3 sticks of butter! Second of all, to use one of my pictures and link a completely different recipe to it? Not cool. Not to mention that there was no credit.. I guess there’s only so much you can control with the internet now and days.

/End rant. These pancakes were soooo fluffy (Despicable Me, anyone?)! I used whole wheat flour and do admit that it gave them a different flavor and texture. They tasted healthier. Who knew that pancakes could taste healthy? My DB ate 6 pancakes over a span of three days. Refrigerate them after they’re cooked and microwave them for a minute and a half the next morning. This recipe comes from AllRecipes. Feel free to add a handful of chocolate chips or blueberries to jazz them up!

  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray
  1. Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
  2. In a separate bowl, whisk egg and butter into the buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Carefully flip with a spatula, and cook until browned on the other side.

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