There is new evidence that bananas that ripen all the way to brown spots have cancer fighting qualities.  Did our Grandmother’s know this when they made this luscious treat?

We use a lot of bananas on The Manor cereal table every day, and frequently they can ripen all at once with no one to eat them.  So we bake this bread! OR simply individually wrap peeled bananas in saran and freeze in freezer bags.  Each batch calls for 4 bananas, so we microwave 4 at a time on a slow defrost setting and they defrost perfectly.

Preheat the oven to 350.

Assemble ingredients: 4 ripe bananas, 1 full stick + 3T unsalted butter, melted, 3/4 cup sugar, 1 beaten egg, 1 teaspoon vanilla, 1 teaspoon baking soda, pinch of salt, 1 1/2 cups flour, 1/4 cup pecans, coarsely chopped, with whole pecans retained for topping.

Mix butter with the smashed bananas in a large mixing bowl.  Add the sugar, egg, vanilla.

Then add the baking soda and salt.  Add the flour last, mix until no flour shows.

Pour mixture into a greased 4X8 inch loaf pan, or try our cute little mini-loaf pans for individual portions.

Be creative with your filling or toppings!  We like dried cranberries too, or walnuts.

Loaf bakes a full hour, mini-loaves for 25-30 minutes.  Cool on rack, then serve!

If you want, these freeze nicely for using later, simply wrap in saran and put in airtight freezer bags. Defrost at room temperature.  Recipe can be doubled, no problem.

YUM, Banana Bread!!!

Credit where it’s due, this is lifted from the spring issue of Real Simple!  Though it’s not REAL simple, it’s simple enough.  I used store bought pizza dough, EASY, and made 4 pizzas from two tubes of dough. Assemble all ingredients before putting together and it’s a snap to make.

Ingredients:   1 lb pizza dough, at room temperature, corn meal for dusting the baking sheet,

1 lb asparagus, halved lengthwise and across, 5 ounces baby bella, crimini or button mushrooms,

2 cloves of garlic, minced, 1 1/2 cups ricotta cheese, 3 T olive oil, salt and pepper,2 cups baby arugula, 2 teaspoons fresh lemon juice.

Directions: Heat oven to 400° F.

Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.

Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, Parmesan, and 2 tablespoons of the oil. Season with ¾ teaspoon salt and ¼ teaspoon pepper.

Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.

Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.

The ricotta cheese is surprisingly light, a nice change from mozzarella on pizza.  The arugula and lemon juice make a spicy tart contrast to the other ingredients.

I guarantee that you will love these!!!!!

Pre-season is recipe testing time at Yelton Manor Bed and Breakfast!

Cindi and I have tested 7 new recipes in two days! This one got TWO YUMS UP!

Here are Breakfast Cookies! Just 4 ingredients!

6 ripe bananas, 2 cups unsweetened applesauce (we use our home canned of course), 1 cup dried cranberries and 3 cups oats. Just mix it up.

350 degrees for 35 minutes.

As an extra bonus, these are Vegan and Gluten Free.

We tried 3 methods of storing: room temp, fridge and freezer.  Freezer cookies were best and somehow married the flavors optimally.  Fridge was fine.  But we nixed room temperature.

Yield: 18 cookies