Our squadron hosted a brunch for all of the new and soon-to-be brides and mothers in the squadron. It was SO much fun, and wonderful to see so many of my friends all at once. I brought a caramelized onion … Continue reading
When our sister squadron came home from their deployment, we brought a bunch of breakfast-y goodness for them to munch on while they waited around (there’s a LOT of waiting around). Instead of making coffee cake, I figured I would … Continue reading
After a late night with some of our friends, I got up the next morning to make breakfast for those that crashed at our house instead of driving home (we’re very responsible when it counts). I had been craving glazed … Continue reading
When we decided to have a bunch of friends over for a Saturday night get-together, we decided to do fajita night. I love pico de gallo. It’s one of the things I refuse to buy because a) it’s super easy … Continue reading
Husband got home early, early, early this morning from his mission, so I decided to get up and make a big breakfast for him for when he woke up. Eggs, bacon, and blueberry muffins were on the menu. We both … Continue reading
Our “power breakfast” for the standardized tests my sisters and I took every year in Texas was banana nut bread with peanut butter. It packed tons of protein, carbs, and deliciousness into one slice of a quick breakfast to go. I remember being so excited when I’d walk in from school and smell my mom’s banana nut bread baking. Now, since it’s just the husband and myself, one loaf generally lasts us until we’re sick of it, but now that I got my chest freezer and have it all organized, I’m set to bake normal quantities of stuff to freeze!
Recipe – Makes 2 loaves
2 1/2 c flour
1/2 c sugar
1/2 c packed brown sugar
3 1/2 t baking powder
1 t salt
3 T vegetable oil
1/3 c + 2 T milk
1 c chopped nuts
1 1/4 c mashed bananas
- Pre-heat the oven to 350°.
- Grease the bottom of 2 loaf pans.
- Mix all ingredients.
- Beat for 30 seconds.
- Pour into pans.
- Bake 55-60 minutes for an 8″ pan; 55-65 minutes for a 9″ pan.
- Cool slightly.
- Loosen sides and remove.
- I like to throw the bananas into the bowl first and use the beater to mash them well.
- Frozen and then defrosted bananas that you put in the freezer once they turned brown/black (and were no longer delicious looking but perfectly good) work GREAT for this.
- Sliding a plastic knife along the sides help to loosen them without messing up your pans.
These are some of my favorite quick breakfasts. They’re not actually muffins… They’re sort of like a quiche, but in individual serving sizes! Easy to make doesn’t begin to describe them, and you can get the kitchen cleaned up while … Continue reading