Bonkers for Banana Bread!

This recipe has been in our house for ages - it really stands apart from any other one I've found, seeing as it is so moist and light. The combination of vinegar and baking soda is so perfect - remember those middle school explosions when we'd mix the two together? Well, the same things happens here, making the texture super moist. I think this is probably classified as more of a "cake," but it's a wonderful substitute for the traditional "bread" so many people make.

Seriously, throw aside the banana baked-goods recipe you have and give this one a try. I guarantee it'll be the new staple in your home.

Quick and Easy Banana Snacking Cake

from: Laura Wood (I don't know who she is, but she's a genius!!!!)

1 1/4 cup flour

1/4 cup cornstarch

1/4 tsp salt

2/3 cup sugar

1 tsp baking soda

2 super ripe banana, mashed

1 ripe banana, chopped

1 egg

1 tsp vanilla

1 Tbs vinegar

1/3 cup oil

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl, with the banana being last. Mix just to combine, don't beat. Pour into an 8x8 inch Pyrex (greased and floured). Bake at 350 degrees for 30-35 minutes.

*if you want to make this extra special, add a 1/2 cup mini chocolate morsels into the batter

Light and Fluffy Cornbread

Lately I've been experimenting with cornbread. Since trips to the grocery store are limited without a car, I've been coming up with creative ways to revamp traditional dishes. Take, for example, the simple cornbread recipe. There are so many variations to chose from: this week I chose to make a savory and a sweet sampling.

The first recipe I used was inspired by the cornbread Weston's grandmother makes:

1 1/2 cups chicken stock

1 cup cornmeal

1 cup flour

2 tsp baking powder

1/2 tsp salt, sprinkle of pepper, and some chopped garlic

1/3 c vegetable oil

1 egg

2 Tbs brown sugar

1 tsp sage

Mix everything but the sage together and pour into a sprayed cake pan. Then sprinkle the sage over the whole thing and bake at 375 for about 20 minutes. I like this with chicken or stew - and I ate it without thinking to take a photo so sorry about that.

For the sweet version try this:

1/2 cup almond milk and 1/2 cup water

1 cup cornmeal

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/3 c vegetable oil

1 egg

2/3 cup brown sugar

Bake for the same amount of time at 375 degrees, too. For some reason this combination gives you a really light and fluffy cornbread - almost like a cake. It is delicious and moist - perfect to eat plain or with a little whipped cream and strawberries. I think even a good stew would taste good with this. I'll try it tonight :)