Today was our first official MOPS meeting, and we hope you enjoyed yourselves!
our spectacular centerpieces
yummy treats
making shrinky-dink name tags
that Rachel, she's so creative!
Check out Whimsy's blog to see where we stole borrowed the idea for shrinky-dink name tags. You should say shrinky-dink a bunch of times in a row. Shrinky-dink shrinky-dink shrinky-dink shrinky-dink. It's even more fun when you say shrinky-dinky-shrinky-dinky-shrinky-dinky. Try it. You know, when you're alone and nobody will hear how silly you really are.
And, as promised, the banana bread recipe from today.
Banana-Pecan Bread
Preheat oven to 350 degrees. Grease and lightly flour a regular-sized loaf pan. (Or don't if you're not into that. I didn't and the bread still came out of the pan rather nicely.)
And, as promised, the banana bread recipe from today.
Banana-Pecan Bread
Preheat oven to 350 degrees. Grease and lightly flour a regular-sized loaf pan. (Or don't if you're not into that. I didn't and the bread still came out of the pan rather nicely.)
In a serious mixer or food processor (at least 7-cup, or you'll wish you hadn't) beat together:
6 Tablespoons butter
1 cup sugar
3 very ripe, smashed bananas
3 eggs
1/2 cup plain yogurt
Add:
1 cup all purpose (white) flour
1 cup whole-wheat flour
1 teaspoon EACH: baking soda, baking powder
1/2 teaspoon salt
3/4 cup chopped pecans (feel free to use whatever nuts you prefer. I prefer pecans because lately they've been cheaper than walnuts.)
Mix together until just combined.
Pour into (un)prepared pan.
Bake for 60 minutes, until the loaf is dark golden brown, and the sides are pulling away from the pan.
Let the bread rest in the pan for five minutes, then cool completely on a rack.
