Winter Cold and Chilly Days..... Baking and a Cozy Kitchen....

Came in from another challenging day at school (Le Cordon Bleu Culinary Arts College) and as I walked by with plans of shedding my full Chef's uniform, heavy industrial shoes and de rigeur Chapeau...... I caught sight of three VERY ripe bananas sitting atop the fruit bowl. I went about my business (of being lazy, since my obligations were done with) but as I looked out the window I noticed the wind had begun to blow, a common occurrence in the desert, but with the advent of Thanksgiving Season, it was a very cold wind that was whipping along our buildings, so my little light bulb came on signaling a perfect occasion for baking, a cozy warm kitchen and something yummy for later on to have with some lovely coffee......

If the weather is going to turn cold as the local weatherman has reported, issuing an alert for the holiday nights to come of temperatures in the twenties (Eeek!...Brrrr...) and possibly a white Xmas (YAY! comes the sound of Rene upon hearing the news.... he loves snow!) it looks like it will be a very baking season from now on. I love to bake or keep the oven busy with meatloaf, French Roasted Chicken, Casseroles, Roasted Root Vegetables, Breads, Souffle's, Cookies and much much more just in time for the time we have off during the holidays..... Plus being PC, it means using this energy source as a means to warm up the house.... double happiness! (Mmm, Chinese Food sounds good too! Hot and Sour Soup....).

But for now it means that Banana Bread is coming soon so I'll tell you what the ingredients are and how to go about getting a very easy yet amazingly flavorful bread you will love.

Banana Bread.- Old fashioned, moist and rich, just what the doctor ordered and a perfect way to use those black, ugly bananas the kids won't touch......they contain so much sugar they're perfect!

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup vegetable shortening
2/3 cup sugar
2 eggs, beaten
2-3 mashed ripe bananas
1/2 tsp cinnamon
pinch of grated nutmeg

Oven to 350 degrees. Grease and flour your loaf pan evenly. You could use a cake pan or whatever you prefer but take it into consideration when calculating the time it will be in the oven. Check often if you're not sure, but start with 25-30 min for a cake pan and 20-25 for muffins.

Sift dry ingredients in a bowl and keep separate. Cream shortening, add sugar and beat well. Add eggs one at a time until well blended, then add bananas, one at a time.

Add flour mix to wet ingredients in thirds, beating well until everything is combined. Add the cinnamon and nutmeg.

Put in greased loaf pan and bake about 60 min but check at the 45-50 min period to insure it doesn't burn (since I don't know your oven and how it works). Insert knife into the deepest part of the bread and if it comes out clean, it's ready. If it's still raw, give it 5-10min more and check again.

Take the bread out of the oven and place on a rack for cooling, let rest for 10 min or so before you take it out and cool completely. You can dust with sifted confectioner's sugar or make some cream cheese frosting, your choice, just make sure it's completely cool before topping with anything.

If you want to add nuts (any kind) add them when you add the spices, you could add brandy, cognac or get creative and add your favorites.
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Hope you'll try this and see how easy this recipe is for the wonderful results you get. Makes a great Hostess gift over the holidays or a home-made gift for anyone special, take to the office or school and serve with coffee. Yum!..... Make muffins for your bake sale, the list is endless.....
Make two, eat one and keep the other one to dry a little, then when you use it later, take a slice and put on a pan along with some melted butter and grill it until golden brown, top with confectioner's sugar, some vanilla syrup and whipped cream and it's a decadent dessert of even better than French toast..... Enjoy!