Cinnamon Bun Cake

This is heavenly. Seriously. I basically ate it for breakfast and dessert all week! Oops?

I originally made it for my co-workers, but once DH tested it on Sunday....it wasn't allowed to leave the house. LOL

I'll be making this one again -- both for my co-workers as originally planned, and for DH's co-workers (at his request)

Cinnamon Bun Cake

(your home based mom, originally from Mentoring Moments)

Batter:
1 yellow cake mix
3/4 C oil
1/2 C brown sugar
4 eggs
8 oz. sour cream

Cinnamon Swirl:
1 C brown sugar
1 Tbsp cinnamon
1 C chopped pecans or walnuts (I left out)

Icing:
1 C powdered sugar
3 Tbsp milk
1 tsp vanilla
1 Tbsp softened butter

Directions

- Heat oven to 325 degrees F

- For the batter mix the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer

- In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans or walnuts

- Grease and flour a 9 x 13 cake pan and pour half of the cake mix into the baking pan

- Sprinkle half of the cinnamon, sugar, and nut mixture over the batter

- Pour the rest of the cake batter into the pan

- Sprinkle the rest of the cinnamon nut mixture over the batter

- Run a knife through the cake mix to swirl the cinnamon--be careful not to touch the bottom of the pan with the knife

- Bake for 45 minutes

- When the cake is removed from the oven, blend the softened butter, powdered sugar, milk and vanilla together until smooth

- Drizzle over the cake while still warm

Stuffed French Toast with Strawberries

Last Friday, DH showed me an ad for a restaurant on the other side of town and said it was a shame we had to go over there to get delicious stuffed french toast (they were advertising it).

I told him we didn't; we could have it at home! We had homemade bread leftover, so I picked up some cream cheese and strawberries.

Stuffed French Toast with Strawberries

(Me)

For strawberries:

1 qt. strawberries, sliced

2-4 tbsp sugar

- Mix sugar and strawberries and place in the fridge. I like to do this the night before, so there is plenty of delicious strawberry juice for on the french toast

For the french toast:

4-6 slices of bread (can make more if you have more people to feed)

5-6 eggs

3/4 cup of milk

sprinkling of cinnamon

1 tsp of vanilla

Directions

- Mix the eggs, milk, cinnamon and vanilla together and place in a shallow dish(like a pie plate)

- Heat your griddle or skillet for medium heat
- Soak your slices of bread; taking care to leave them in long enough that they're completely saturated

- Cook each slice as your space permits (obviously a griddle cooks more at once than a skillet!)

The important stuffing part:

1 8oz block of cream cheese, room temperature (low fat is fine. it's what i used)

Directions

- Gently blend the cream cheese so that it is light and fluffy and easier to spread

- As your toast slices come off the griddle/skillet, slather one piece with cream cheese, and sandwich it with another piece of french toast

- Drizzle strawberry juice and strawberries over top

- If you're not ravenous by this point, you can add powdered sugar or whipped cream, but we didn't make it that far!

I'd say each person only needs one of these sandwiches. I couldn't even finish mine!

Lemon Coconut Bread

I thought this combination sounded heavenly, so I baked up two loaves of this over the weekend. I took one into my co-workers....I may keep the other one!

Lemon Coconut Bread

(Baking Bites)

*Note: This bread is delicious on it's own, but toasted and slathered with butter it is a-ma-z-i-n-g!

2 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2 large eggs

3/4 cup milk (lowfat is fine)

1/2 cup fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

1 cup sugar

2 cups shredded coconut (sweetened or unsweetened...it truly doesn't matter)

1/3 cup butter, melted

Directions:

- Preheat oven to 350 degrees F; grease and flour a 9"x5" loaf pan

- In a large mixing bowl, whisk together flour, baking powder, and salt

- Stir in sugar and coconut

- In a medium bowl, or large measuring cup, whisj together the eggs, milk, lemon juice, lemon zest, and vanilla

- Make a well in the center of the dry ingredients and pour in egg mixture

- Stir until just combined and only a few streaks of flour remain

- Add in melted butter and stir until just smooth; being careful not to overmix
- Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean

- Turn loaf out onto a wire rack to cool completely before slicing

- Makes 1 loaf

Monkey Bread...

...pull apart loaf....sticky roll...

Whatever you call it, it's delicious.

This item is one of my family's Christmas traditions -- we always serve it Christmas morning for breakfast after opening gifts.

Even though we celebrated Christmas with my family a week early, we still had our breakfast!

I've discovered our recipe is a bit different than most, because of the inclusion of the cook-and-serve vanilla pudding. But personally, I love the vanilla undertones in the ooey goodness.

Monkey Bread

(Family Recipe)

2 loaves frozen bread, thawed )but don't let them raise)

1/2 cup melted butter

1 cup brown sugar

1 small cook-and-serve vanilla pudding (NOT instant!)

2 tbsp milk

1 tsp cinnamon

1 cup chopped walnuts or pecans, if desired

Directions

- Grease a bundt pan

- Pull 1 loaf of thawed bread into bite-sized pieces, and place in the bundt pan

- On the stovetop in a small saucepan, mix together the melted butter, brown sugar, vanilla pudding, milk, cinnamon, and nuts (if desired

- Once everything is mixed and the consistency is smooth, pour over the bite-sized pieces of bread loaf in the bundt pan

- Pull the other loaf apart into bite sized pieces and place on top of the brown sugar/pudding mixture in the bundt pan

- Let raise on the countertop for 2-3 hours, or until bread reaches the top of the bundt pan

- To make the night before and bake in the a.m.: cover the bundt pan with saran wrap after it rises, and place in the refrigerator. Remove in the a.m., remove the saran, and place in a 350 degree F oven for 30 minutes

- To make right away: once bread reaches the top of the bundt pan, bake at 350 degrees F for 30 minutes.

- Remove from oven and let rest for a few minutes, then invert it and "dump" it onto a platter.

- Serve immediately.

Oh-My-God-It's-Good Baked Oatmeal

This is delicious! I made it on Sunday, and took a piece of it to work each day for breakfast. My co-workers were nearly crazy by the end of the week from smelling it!

Highly, highly reccommend making this -- it'd be great if you had a small crowd to feed, OR if you just want to eat it all week long like me :-)

I ate it warmed in the microwave, with cold milk down over it. Mmm...

Baked Oatmeal

(Swistle)

*This is a doubled recipe version of Swistle's, because I didn't want to deal with 1/2 fruits. It made a 9x9 square baking pan full of baked oatmeal goodness as the doubled recipe.

1 1/2 cups (or slightly more) milk

2 tbsp butter

1 cup regular oats (if you're using steel cut, you'll probably need more milk. no idea how much)

1 apple, peeled and chopped small

1 banana, cut into pieces

10-12 pieces of chunk canned pineapple (chopped up rings or crushed pineapple is fine too)

4 tbsp brown sugar (it was really sweet -- you could probably make this amount smaller)

1/2 tsp vanilla extract

dash of salt (DON'T forget this, or it's very bland!)

1-2 tbsp additional brown sugar

1/2 - 1 cup of nuts (walnuts, pecans, whatever), chopped (optional)

Directions

- Boil the milk and butter together on the stovetop

- Add the oats, stirring in slowly

- Stir in the chopped fruit, brown sugar, vanilla, and salt

- Cook and stir 1 minute

- Pour into a greased casserole dish (I used a 9x9 baking pan)

- Bake uncovered at 350 degrees F for 10-15 minutes

- Remove from oven, sprinkle more brown sugar and nuts (if desired)

- Bake for another 5 minutes, or until bubbly

Gundy's Breakfast Casserole

I was in the mood for something "different" for our weekend breakfast this week, and when I came across this recipe at Pennies on a Platter I thought it fit the bill! (Plus, it made a lot, so I hoped I could take leftovers for breakfast during the workweek!)

This casserole was good, but it wasn't as good as I'd anticipated. I used frozen hash browns (the recipe didn't show a preference) and they stayed a little mushy under all that egg. I also think it needs some kick...this is definately a base recipe, and probably some peppers or hot sauce would be awesome with it.

It was tasty -- I just think the eggs, sausage, and hash browns would've been tastier as three separate entrees.

Gundy's Breakfast Casserole

(Pennies on Platter)

16 ounces hashbrowns or tater tots (I used frozen shredded hashbrowns)

1 cup sour cream

1 cup cream of xxx soup (I used chicken)

1 cup shredded cheddar cheese (I used a mix of cheddar and a mexican blend)

1 diced onion

1 lb. breakfast sausage (I used turkey sausage links, and chopped them up finely. I also put them in uncooked...I keep thinking it'd be a better consistency if they'd have been cooked)

10 eggs

3/4 cup milk

Directions

- Spray casserole dish (I used a 9x13) with cooking spray and place hashbrowns/tater tots in the bottom of the dish.

- Mix together sour cream, cream of xxx soup, cheese, onions, and sausage

- In a seperate bowl, beat eggs and mix in milk

- Combine egg mixture with the sour cream mixture and pour over the hashbrowns/tater tots

- Bake in a 375 degree F oven for 1 hour to 1 hour 15 minutes (or until done).

Quick Cinnamon Roll Muffins

When I saw this recipe over at Joy the Baker I got excited -- quick cinnamon rolls?! In muffin form?!

Awesome!!

These were tasty, but unfortunately, I have to admit they're not as good as a real cinnamon roll. At least not in my opinion.

Still a very tasty muffin, though! Because of the yeast, these are a much denser and more bread-like muffin -- they're not light and fluffy. The consistency of the batter also made it hard for me to swirl the cinnamon mixture in. It would probably taste more "correct" if I'd taken the time to figure out a way to mix that cinnamon mixture evenly throughout the dough.

Quick Cinnamon Roll Muffins

(Joy the Baker)

1 1/2 cups all-purpose flour

1/3 cup granulated sugar

1/4 tsp salt

4 tsp active dry or rapid rise yeast

2/3 cup warm milk (100-110F; low fat is fine)

3 tbsp vegetable oil

1/2 tsp vanilla extract

1 large egg

Filling/Topping

3 tbsp butter, room temperature

3/4 cup brown sugar

1 tsp ground cinnamon
pinch ground cardamom (I omitted)

Icing

1 cup powdered sugar

1-2 tbsp milk or cream

Directions

- In a large bowl, combine flour, sugar, and salt

- Dissolve the yeast in a measuring cup filled with the warm milk, then stir the milk mixture, vegetable oil, vanilla extract, and egg into the flour mixture

- Mix well until very smooth

- Allow the dough to rest for 15 minutes (Joy's instructions mention swapping it to a "prepared pan" but her instructions don't include anything more about it. I left it in the bowl and it was fine)

- While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a form until all the butter has been incorporated into the sugar and mixture is crumbly

- Divide the batter between 12 greased muffin cups

- Sprinkle the sugar/butter/spices mixture evenly on top of the rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula)

- Place pan into a cold oven, then set the oven temperature to 350 degrees F

- Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling

- Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the muffins

- Serve warm. Leftovers can be reheated in the microwave

Edit: I've entered this recipe in Joelen's Culinary Adventures blog event -- Marvelous Muffins!

Banana Coconut Muffins

Coconut is one of those things that I go in and out of enjoying.

I also tend to forget it exists until it pops up again on my radar.

So when I saw the recipe for Banana Coconut Muffins (aka, Five Kinds of Awesome) over at the No Slivers Here blog, I figured it was time to re-incorporate coconut into my cooking.

And these.are.that.good.

I could've eaten them all as soon as they came out of the oven! YUM!

I swear, a little dollop of whipped cream on top, and these bad boys would taste like pie!

Banana Coconut Muffins

(http://www.epicurious.com/, by way of No Slivers Here blog)

Note: The recipe says it makes 8, 1/2" deep muffins. But I never buy specialty sized muffins tins, so I used my standard 12-muffin tin. I got 10 muffins.

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 very ripe bananas, mashed (3/4 cup)

1 stick (1/2 cup) unsalted butter, melted

2/3 cup sugar

1 large egg

1/2 teaspoon vanilla

3/4 cup sweetened flaked coconut

Directions

- Preheat oven to 375°F. Line muffin cups with liners.

- Whisk together flour, baking powder, and salt in a bowl.

- Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
- Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.

- Bake until muffins are puffed and golden, about 25 minutes.

- Transfer muffins to a rack and cool slightly.

Edit: I've entered this recipe in Joelen's Culinary Adventures blog event -- Marvelous Muffins!

Southern Peach Cobbler

Since DH had brought me home so many peaches, I figured I needed to make a dessert with them!

I rather hate making pie, so when I came across this cobbler recipe, I thought I'd give it a shot instead.

It was the best cobbler I've ever had. Hands down. And it would be JUST as good with any type of fruit!

The most impressive part is the fact that we finished the last of the cobbler 6 days after I made it -- and the topping was still nice and crisp! No soggies!

Southern Peach Cobbler

(All Recipes)

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (I omitted)
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

Cinnamon-Sugar Mixture:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions

- Preheat oven to 425 degrees F.
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.

- Toss to coat evenly, and pour into a 2 quart baking dish (I used a 9 x 13 pan and it worked great).

- Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.

- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. - Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.

- Sprinkle entire cobbler with the sugar and cinnamon mixture.

- Bake until topping is golden, about 30 minutes. (Mine was only about 23-25 minutes)

Sorry for the pictures -- I didn't get any single-serving images!

Edit: I've entered this cobbler in Joelen's Culinary Adventures blog event -- Cobblers, Crumbles, and Crisps, Oh My!

Portable Breakfast is Awesome

My Google Reader runneth over here lately with recipes that I can totally rationalize making. 

Don't get me wrong -- I've probably got 200-300 recipes bookmarked that are things *I* would never eat, or DH would never eat -- but the pictures look so darn tasty, I convince myself I'll try it "someday".

But in amongst all those recipes are a few that -- upon seeing them -- I had to have. Instantly. This is one of them!

These little egg cups are wonderful. Apparently everyone is getting into the portable-egg-muffin craze. I first saw them at Our Sweet Life, and then again on several-other-blogs-who's-names-escape-me.

Like Beth, I get completely and totally bored with my rotation of oatmeal, and pb& j on whole grain. Those are my two workday breakfasts. And after 6 months of a work training schedule which required my breakfast to be totally portable (no microwave, no bowl, no NOTHIN') -- I am completely sick of PB&J. In every sense and flavor.

So this week I whipped up a batch of egg muffins. The recipe makes 6, and I plan to take 2 muffins per day for a few of my workdays this week (the days I have access to the microwave!)

Now, Beth's are probably WAY healthier than mine, because she used soy sausage. But textured vegetable protein and I are in a Crusades-like war, and I hate the stuff. It's disgusting. It's not food. 

/end rant

My egg muffins include a little bit of bacon, and a little real cheese (versus low fat) -- cuz that's what we had, and I used so little it wasn't a big deal.

Egg Muffins

(Adapted from Our Sweet Life)

Makes 6

5 eggs

1/4 cup 1.5% milk

Shredded cheese (I had a mexican blend this week, but use whatever you want/have/need to get rid of)

1/2 cup frozen chopped spinach (Mine was partially thawed, so I squeezed some of the extra water out before adding to my eggs)

1/3 cup diced onion (I used fresh onion, Beth calls for frozen)

6 slices bacon, cooked and crumbled

dash of hot sauce

salt and pepper to taste

Directions

- Spray a 6-muffin tin with non-stick cooking spray (I only have 12-muffin tins. I sprayed 6, then put 1-2 tablespoons of water in the other 6 to ensure even cooking. Worked like a charm)

- Whisk the eggs, milk, and hot sauce

- Add the onions and spinach, and stir in the crumbled bacon. Mix well.

- Use a ladle (or a 1/3 cup measure if you're me...) to fill each muffin cup almost to the top (they do rise a little)

- Sprinkle each filled cup with shredded cheese

- Bake at 375 for 45 minutes -- the egg will appear totally cooked and look a bit golden when finished. (I let mine cook to a nice golden brown...I love that)

With the type of bacon and cheese I used, stats come out to...

Per Muffin:

Calories: 139 

Carbs: 9 

Fat: 7

Protein: 9

Blueberry Crumb Bars

Everybody's mad for blueberries these days! 

These little numbers showed up over on Smitten Kitchen, and -- like most things Deb makes -- the pictures were so crisp and clear, you could almost TASTE them through the computer screen.

I had to have them. 

They really are delicious. My blueberries were just a weee bit tart, and I probably should've added a bit more sugar, but I pretty much followed the recipe exactly.

I also love that they're EASY. So many crumb bar recipes are too many ingredients and too much time!

Mm, mm, mm!!

Blueberry Crumb Bars

(Smitten Kitchen)

(Deb says she got 36 bars. Apparently I cut bigger than her - I got 24)

Crumb

1 cup white sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup cold butter (2 sticks)

1 egg

1/4 teaspoon salt

zest of 1 lemon

Blueberries

4 cups fresh blueberries (Deb does say you can use frozen!)

1/2 cup white sugar

4 teaspoons cornstarch

juice of 1 lemon

Directions

- Preheat the oven to 375 degrees F and grease a 9x13 pan

- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in the salt and lemon zest

- Use a fork or pastry cutter to blend the butter and egg into the flour mixture. Dough will be crumbly

- Pat half the dough into the prepared pan

- In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries

- Sprinkle the blueberry mixture evenly over the prepared crust

- Crumble the remaining dough over the berry layer

- Bake in preheated oven for 45 minutes, or until top is slightly brown (Deb said, and I agree, that this took an additional 12 minutes for me in my oven!)

- Cool completely before cutting into squares

"To Die For" Blueberry Muffins -- Almost

When I saw this recipe on BrownEyedChef's blog, I knew I had to try it. I'm batty for blueberry muffins, and I am continuing my quest to find the perfect one.

This muffin was VERY VERY close to perfect...I think my only real problem with it was the crumble mixture on top -- mine didn't crumble...and it had some issues. Or rather, I had issues with it (I think I just let my butter get too soft before I made the crumble mix)

I think next time I'll just sprinkle with some large-granule sugar, and call it deliciousness. But, in the interest of the perfectionist that I am, I'll continue trying blueberry muffin recipes to find the "perfect" one!

Apologies for the bad image -- I was in a hurry on Sunday, and I knew if I didn't get a picture right out of the oven that DH would have them all eaten before I could try.

Apparently, in addition to walking away from my butter and letting it get warm, I also had uneven muffins. Bah. Who cares, they taste good. :-)

To Die For Blueberry Muffins
(BrownEyedChef's Blog)
(Serves 8 according to BrownEyedChef -- I got 9)

Muffin Ingredients
1.5 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Crumble Ingredients
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Muffin Directions
- Preheat the oven to 400 degrees F
- Grease muffin cups or line with baking cups
- Combine 1.5 cups flour, 3/4 cup sugar, salt, and baking powder
- Place vegetable oilin a 1-cup measuring cup, add the egg and enough milk to fill the cup (1/3 cup milk)
- Mix the wet mixture into the flour mixture
- Fold in blueberries
- Fill muffin cups right to the top and sprinkle with crumb topping

Crumble Topping Directions
- Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teaspoons cinnamon
- Mix with fork, and sprinkle over muffins before baking

- Bake muffins for 20-25 minutes in the preheated oven, until lightly golden brown

Katie's Strawberry Scones

I knew these would be fantastic -- I don't think Katie makes ANYTHING bad!

And how bad can fresh strawberries and scones be?!

In college, I spent a period where I existed solely on scones and vanilla cappuchino (I can't help it -- it's what the cafeteria was good at making!!) but shortly after college, I quit eating them. I couldn't find anyone who made them as delicious as the college cafeteria (go figure?) and I was scared to try making them.

Looks like I'm back in action!

Perhaps next I'll give blueberry/lemon ones a try -- I've never made scones with fresh fruit!

(Sorry for the bad image -- it's DARK in here tonight)


Strawberry Scones
(Katie's Blog)

2 1/4 - 2 1/2 cups all-purpose flour (depending on how ripe your strawberries are)
1/4 cup granulated sugar, plus extra for sprinkling
1 tbsp baking powder
1/4 tsp salt
1 stick (8 tbsp) butter, chilled and cut into small pieces
1 egg
1/4 cup yogurt
1/4 cup milk
2 tsp orange zest
1 cup fresh strawberries, diced

Directions
- preheat the oven to 350 degrees and line a baking sheet with parchment paper
- in a small bowl, combine egg, yogurt, milk, zest, whisk to combine thoroughly and set aside
- in large bowl, combine flour, sugar, powder, salt, and whisk to combine
- using pastry cutter and to knives, cut butter into flour until all pieces are smaller than pea-sized
- add strawberries, and toss to coat
- add wet ingredients to dry and mix in lightly with fork until dough just comes together
- turn dough out onto well-floured work surface and pat into large ball
- cut the dough ball in half
- shape half of the dough into a flat disk shape and cut into 8 slices
- place on baking sheet and repeat with other half of dough
- sprinkle tops of scones with sugar and place in the oven
- bake until slightly brown, about 25 minutes (I checked mine at 22 and they were already slightly browner than I would've liked!)
- remove from oven and let cool on a baking sheet for 10 minutes
- transfer to a wire rack and let cool

No recipe...just amazing breakfast

Nothing quite like a big, hearty breakfast on a late Sunday morning when it's raining.

Denny's ain't got nothin' on me today!

3-Banana Banana Bread!

Ahhh...the beauty that is leftover bananas for banana bread. DH only likes them green, and I can only eat so many before they are too brown for my tastes.

I had only 3 leftover bananas, and the lovely ladies at the What's For Dinner? board on thenest.com were kind enough to provide me with this recipe.
3-Banana Bread
(Original recipe is in Katie D's blog)

**Have all ingredients at room temperature**

1 1/3 c. all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 1/2 Tbsp unsalted butter
2/3 c. sugar
2 large eggs, lightly beaten
1 c. mashed very ripe bananas (I used 3 medium-sized bananas)
optional: 1/2 c. coarsely chopped walnuts (I left these out -- simply because I didn't have any!)

Directions

Preheat oven to 350 degrees and prepare loaf pan.
Whisk together flour, salt, soda, and powder in a medium bowl and set asdie.
In large bowl, beat butter and sugar on high speed until lightened in color (2-3 mins).
Beat in flour mixture just until blended and the consistency of brown sugar.(**this is katie's wording...I didn't think it looked like the consistency of brown sugar, so I just made sure it was all combined)
Slowly beat in eggs.
Fold bananas into mixture until just combined.
Spread mixture evenly into loaf pan.
Bake about 50 minutes or until toothpick inserted in center comes out clean.
Let cool in pan on rack for 5 to 10 minutes before unmolding to cool completely on rack.

This is a deeeeeeeeeelicious banana bread recipe! (I made it last night, and DH has eaten over half of it already!)