Thursday, February 28, 2008

And The Winner Is....

Did you think I forgot? Let me tell ya~ yesterday was a bummer... ( I kinda think I like being unplugged!)
First, McKenna woke up with, well, let's just say her diaper exploded (she never goes THAT early in the morning?)... So, it was a bath, changing of the sheets, laundry and such to start the day! Then, Blogger would not publish my post for whatever reason, and my computer decided to have a "hay day" and keep freezing up on me.... Thankfully no crash, but I finally gave up, and decided it wasn't meant to be... I finished the laundry, went through mail, and baked some banana bread instead... Speaking of which, I simply must share with you the best banana bread recipe eva! It's from Martha Stewart (go figure). ;) There are some really great baking recipes in her book.

BANANA-NUT BREAD

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tablespoons pure vanilla extract
1 1/2 cups ripe mashed banana (about 3 medium)
1 cup unsweetened shredded coconut (opt) (try chocolate chips!)
1 cup (about 4 ounces) walnuts or pecans, toasted and finely chopped (opt)
1/2 cup buttermilk

Nonstick cooking spray

Preheat oven to 350F. Coat two 9x5 inch loaf pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.

With an electric mixer (using the paddle attachment), beat the eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, buttermilk, coconut and nuts (if desired), and beat just to combine.

Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove loaves from pans and let cool completely. Bread can be kept at room temperature, wrapped well, in plastic, for up to 1 week, or frozen for up to 3 months.

**Makes two 9x5 inch loaves or 6 mini loaves (Reduce baking time to 45 minutes if using mini loaf pans)

I had never had coconut in banana bread before, it sounded strange, but we tried it and even the kids liked it! YUM! I hope you give it a try!


NOW.... what youv'e been waiting for, right? The winner (who's name was randomly chosen) is:

TARA! (CoNgRAtuLaTiOnS!)

Let me know your information, and I'll get your surprise off to ya! I will post a picture of your surprise later (my husband took the camera to New York and I didn't think of taking a picture) Doh! Thank you all for your comments and a fun unplugged day (week, in Tara's case)!
Do come back and "see" me again!
HUGS! ;)

(Update 3/2/08): Finally! Here's what coming to you in the mail, Tara!
Hope you enjoy it! ;)
An Easter ornament and 12 springtime tags to use for gift-giving, scrapbooking, projects or whatever!

3 comments:

The Engelhardt 4 said...

I would like to say that I think your drawing was rigged. I put 2 comments on your blog, so therefore, I should have had 2 entries into the drawing bag. J/K. Love you....see you in 1 WEEK!!! yipee!!!

Valita said...

Thanks for sharing the recipe. I keep ripe bananas in the freezer and love trying different recipes

Tara said...

Shannon

How delightful! An unplugged week and a prize to boot! This just may make me unplug again. I can't believe how rested I felt at work all week long!

This was so very thoughtful of you!
:0)
Tara