Hello, Fridge Magnet faithfuls. This is Nona, the Happy Wag pet blogger, standing in for Lindsey today while she is buried in deadlines and digging herself out of the stuff that piles up when you spend a whole day in training, as she did yesterday.
This guest blog is a way of handing her a shovel of friendship.
Even though it’s not even lunch time yet, I am very much looking forward to dinner, because it’s clean-out-the-fridge night at my house.
At least once a week my husband and I go through and get all the leftovers out of the refrigerator and feast on them. It’s amazing how odd combinations of food can work together and how a few scraps of this and that can combine into new, delicious dishes.
And there is nothing more frugal than using leftovers and not wasting food — and thus money.
My favorite recyclable ingredient has to be bananas. My husband and I are not fans of spotty, brown bananas but we love us some nana puddin’ and banana nut bread, and that is what this sad bunch will transform into tonight or tomorrow morning.
Here is my all-time favorite, OMG-this-is-too-good-for-words banana nut bread recipe, shamelessly lifted from hottie Tyler Florence of the Food Network. Click here for his version but you can see my slightly modified recipe by clicking the “read more” thingy below.
I will need action photography to get that shot because my husband will likely score the first slice before it’s even cooled.
What’s your favorite way to transform your leftovers or almost-unusable food into something fresh and tasty?
Banana Nut Bread
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 4 overripe bananas
* 1 cup sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/2 cup Macadamia nuts, halved or whole
* Confectioners’ sugar, for dusting
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.
Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
Dust with confectioners’ sugar, and serve.