Happy Saturday, folks! What are you up to? We’re off to Grand Rapids for an early Thanksgiving celebration with one side of my family, and then to Kalamazoo for my Oma’s birthday on Sunday. It’ll be a great weekend full … Continue reading
Happy Monday! The stats have spoken, and you all have your favorite posts here at Balance and Blueberries. It was fun to take a peak at what you like the most. If you’re curious, here’s a roundup!
Homemade Noodles–no special equipment needed!
Black Bean Chocolate Cake–it’s gluten free, and you’d never know beans were the secret ingredient. This is the only chocolate cake I ever make because it’s oh-so-moist.
How to Cook a Whole Chicken–this one is so easy! Don’t be scared at all, and give it a try.
Cinnamon Rolls–this recipe is based on The Pioneer Woman’s. You will use so much butter and sugar in this recipe, but it’s OK. Just go with it.
Mini Blueberry Pies–just in time for blueberry season. These are a bit labor intensive, but super adorable for a special event or party.
Zucchini Banana Bread–find some zucchini at the farmer’s market, and try this quick bread. The best of both worlds: zucchini bread and banana bread.
DIY Cleaning Products–rid your house of chemicals and clean out your under-the-sink cupboards once and for all with just a few (cheap) ingredients.
What else would you like to see here? More recipes? More travel? More DIY?
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It doesn’t happen very often, but sometimes our bananas get to the point they are past the point of being tasty. They’re not rotten, but are definitely over-ripe. Enter Banana Bread. This recipe is so simple, requires a mixing spoon, one half cup measuring cup, one bowl, a teaspoon, and a bread pan. Minimal ingredients, minimal dishes to do, and maximum delicious.
Based on Simply Recipes
- 2 over-ripe bananas
- 1/3 cup butter, melted
- 3/4 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 1/2 cups flour
1. Preheat oven to 350 degrees.
2. Mash your bananas. This should be pretty easy, as they’ll be soft. If there are still small chunks remaining, it’s not a big deal. Mix in melted butter, sugar, egg and vanilla. Blend well.
4. Butter or spray a bread pan. Pour batter in pan. Bake for 50-60 minutes, but check it as early as 40 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
It’s best when it’s still a little warm from the oven, but will be good for 2-3 days in an air tight container. Good luck making it last that long!