Shrimp and Grits

Got the recipe from here

2 cups of water 2 tsp of better than bouillon, chicken flavor 2 tablespoons butter 1/2 cup quick cooking grits 1 cup extra sharp cheddar cheese, shredded 1 pound shrimp, peeled and deveined, tails removed lots of Cajun seasoning, I used 2 different kinds of seasoning 6 slices of thick cut bacon

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the juice of 2 lemons 1/4 cup thinly sliced scallions 2 garlic cloves, minced

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Preheat your oven to 400 degrees and grab a sheet pan and place some parchment paper on pan and then place bacon on parchment paper and place pan in oven. (I LOVE bacon so I always make extra when I use it for a recipe, so I cooked about a pound of bacon and used 6 slices for this recipe and then saved the rest for breakfast the next day)
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Cook the bacon for 15-20 minutes on each side DSC_0536.JPG-1

or until done. I like my bacon nice and crisp, so I cooked mine a little longer. DSC_0537.JPG-1

Chop slices into bite-sized pieces and reserve the bacon grease. In a medium saucepan, turn your burner to high heat and bring water to a boil, add butter let it melt and then add bouillon. DSC_0539.JPG-1

then add grits

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Reduce heat to low and cover pan with a lid and simmer for about 8-10 minutes, until grits are thickened and tender. Turn the heat off and add in the cheese and stir.

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Add 2-3 tablespoons of the bacon grease to a cast iron skillet and turn burner to medium high heat. DSC_0538.JPG-1

Season the shrimp with Cajun seasoning, be very generous with it. DSC_0542.JPG-1

Add the shrimp to the skillet and cook until the shrimp turns pink DSC_0543.JPG-1

cook 1-2 minutes per side, then lower the heat to medium and add the bacon DSC_0544.JPG-1

then add scallions,

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then add garlic, and squeeze lemon juice. Cook for another couple of minutes until the garlic and scallions are softened and the shrimp are completely done. Serve up the grits and then top with them with the shrimp.

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Recipe

  • 2 cups of water
  • 2 tsp of better than bouillon, chicken flavor
  • 2 tablespoons butter
  • 1/2 cup quick cooking grits
  • 1 cup extra sharp cheddar cheese, shredded
  • 1 pound shrimp, peeled and deveined, tails removed
  • lots of Cajun seasoning, I used 2 different kinds of seasoning
  • 6 slices of thick cut bacon
  • the juice of 2 lemons
  • 1/4 cup thinly sliced scallions
  • 2 garlic cloves, minced
  • Preheat your oven to 400 degrees and grab a sheet pan and place some parchment paper on pan and then place bacon on parchment paper and place pan in oven. (I LOVE bacon so I always make extra when I use it for a recipe, so I cooked about a pound of bacon and used 6 slices for this recipe and then saved the rest for breakfast the next day)
  • Cook the bacon for 15-20 minutes on each side or until done. I like my bacon nice and crisp, so I cooked mine a little longer.
  • Chop slices into bite-sized pieces and reserve the bacon grease.
  • In a medium saucepan, turn your burner to high heat and bring water to a boil, add butter let it melt and then add bouillon, then add grits
  • Reduce heat to low and cover pan with a lid and simmer for about 8-10 minutes, until grits are thickened and tender. Turn the heat off and add in the cheese and stir.
  • Add 2-3 tablespoons of the bacon grease to a cast iron skillet and turn burner to medium high heat.
  • Season the shrimp with Cajun seasoning, be very generous with it.
  • Add the shrimp to the skillet and cook until the shrimp turns pink cook 1-2 minutes per side, then lower the heat to medium and add the bacon then add scallions, then add garlic, and squeeze lemon juice.
  • Cook for another couple of minutes until the garlic and scallions are softened and the shrimp are completely done.
  • Serve up the grits and then top with them with the shrimp.

Easy Mac and Cheese

Found this recipe on my most favorite website right now, Pinterest. Found it and thought how easy, different and yummy!

Got the recipe from here

So all you need is 5 ingredients!

Milk
Elbow Noodles
Extra sharp cheddar cheese, preferably not already shredded/grated. I am all about freshly shredded/grated cheese.
Kosher Salt
Freshly ground black pepper
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So grab a saucepan and turn your burner to medium heat and add 2 cups of milk
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then add in 2 cups of noodles
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simmer pasta in milk
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and continue stirring your pasta often
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So I added a few extras to my mac and cheese, I added a tsp of butter, because butter always makes everything better!
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stir the butter in and let it melt, cook the pasta in the milk until the pasta is cooked. I just followed the directions on the pasta box and started with that time and then cooked a few minutes longer after I tested the pasta.

Don’t drain the pasta

add in 2 cups of freshly shredded/grated extra sharp cheddar cheese
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Stir the cheese in
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then season with salt & pepper and I also added in a little bit of garlic salt as well
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stir everything together. Turn burner off and serve up, nice and hot.
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Recipe

  • Milk
  • Elbow Noodles
  • Extra sharp cheddar cheese, preferably not already shredded/grated. I am all about freshly shredded/grated cheese.
  • Kosher Salt
  • Freshly ground black pepper
  • So grab a saucepan and turn your burner to medium heat and add 2 cups of milk
  • then add in 2 cups of noodles
  • simmer pasta in milk
  • and continue stirring your pasta often
  • So I added a few extras to my mac and cheese, I added a tsp of butter, because butter always makes everything better!
  • stir the butter in and let it melt, cook the pasta in the milk until the pasta is cooked. I just followed the directions on the pasta box and started with that time and then cooked a few minutes longer after I tested the pasta.
  • Don’t drain the pasta
  • add in 2 cups of freshly shredded/grated extra sharp cheddar cheese
  • Stir the cheese in
  • then season with salt & pepper and I also added in a little bit of garlic salt as well
  • stir everything together. Turn burner off and serve up, nice and hot.

Green Bean Casserole with Crispy Onions

Adapted from smittenkitchen.com

Made this for Thanksgiving for last year. I can’t take credit for making it all, Normy did all the work and I took the pictures.

In her recipe she says it serves 6, so I doubled it…so I made the adjustments on this post. So if you want to half it its for 6 and not 12.

Crispy Onions
4 medium yellow onions, halved and thinly sliced
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1/2 cup all-purpose flour
4 tablespoons panko breadcrumbs
1 teaspoon salt
Freshly ground black pepper
Canola, peanut, for deep-frying

Mushroom Sauce
3 tablespoons butter
24 ounces white button mushrooms, thinly sliced  (I probably used 36 ounces of mushrooms as I LOVE them)
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Freshly ground black pepper
1 1/2 teaspoon salt
4 garlic cloves, minced
6 tablespoons all-purpose flour
3 cups chicken broth
1 cup heavy cream

3 pounds green beans, trimmed and halved
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For the onions: Toss the onions with flour and breadcrumbs, season with salt and pepper. Heat 1-inch or so of oil in a 12-inch cast iron skillet until you drop an onion in oil and it fries, if it just floats to the bottom, then its not ready and keep heating. Once the oil is hot enough go ahead and add the onions, just a couple of handfuls at a time.
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Fry until a light golden brown
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Remove with slotted spoon, and spread out on a plate that covered with paper towels and let them drain. Repeat with remaining onions. Set aside until needed.

Heat oven to 400 degrees

to make the beans: Bring a large pot of salted water to boil and boil greens for 5 minutes Drain beans, then plunge them into ice bath to stop them from continuing to cook. Drain again, and set aside.

Make the mushroom sauce: Heat a 12-inch cast iron skillet over medium high heat and melt the butter. Add the mushrooms, and season with salt and pepper and saute them until they start releasing their liquid, about 5 minutes. Add the garlic and saute one minute. Add flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for a couple of minutes, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, 7 minutes, stirring frequently.

Grab a large baking dish and pour mushroom sauce in dish and spread out evenly in bottom of dish. Then add green beans over the mushroom sauce and stir together so the sauce coats the beans. Then top the mushroom sauce and beans with the onions.
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Then place in oven and bake for 25 minutes or until the sauce is bubbling and onions are browned.

Serve up nice and hot
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Lots of food!
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MMMMM I stuffed my face!
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Happy Thanksgiving with a great bunch of people!
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Recipe

  • Crispy Onions
  • 4 medium yellow onions, halved and thinly sliced
  • 1/2 cup all-purpose flour
  • 4 tablespoons panko breadcrumbs
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Canola, peanut, for deep-frying
  • Mushroom Sauce
  • 3 tablespoons butter
  • 24 ounces white button mushrooms, thinly sliced (I probably used 36 ounces of mushrooms as I LOVE them)
  • Freshly ground black pepper
  • 1 1/2 teaspoon salt
  • 4 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 3 pounds green beans, trimmed and halved
  • For the onions: Toss the onions with flour and breadcrumbs, season with salt and pepper. Heat 1-inch or so of oil in a 12-inch cast iron skillet until you drop an onion in oil and it fries, if it just floats to the bottom, then its not ready and keep heating. Once the oil is hot enough go ahead and add the onions, just a couple of handfuls at a time.
  • Fry until a light golden brown
  • Remove with slotted spoon, and spread out on a plate that covered with paper towels and let them drain. Repeat with remaining onions. Set aside until needed.
  • Heat oven to 400 degrees
  • to make the beans: Bring a large pot of salted water to boil and boil greens for 5 minutes Drain beans, then plunge them into ice bath to stop them from continuing to cook. Drain again, and set aside.
  • Make the mushroom sauce: Heat a 12-inch cast iron skillet over medium high heat and melt the butter. Add the mushrooms, and season with salt and pepper and saute them until they start releasing their liquid, about 5 minutes. Add the garlic and saute one minute. Add flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for a couple of minutes, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, 7 minutes, stirring frequently.
  • Grab a large baking dish and pour mushroom sauce in dish and spread out evenly in bottom of dish. Then add green beans over the mushroom sauce and stir together so the sauce coats the beans. Then top the mushroom sauce and beans with the onions.
  • Then place in oven and bake for 25 minutes or until the sauce is bubbling and onions are browned.
  • Serve up nice and hot

Pecan Cobbler

Made this for my favorite DUMMY or friend Melissa. We like to call each other Dummy. Made this for her birthday! I got the recipe from here

First things first, Preheat your oven to 375 degrees

Start with the crust…

crust:
1 cup oats
1 1/2 cup self-rising flour
1/2 stick butter, that is very cold and cut into small chunks
3/4 cup ice water

Crust:
with your mixer, put in the oats
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add in the flour and pulse again to mix together.
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Then add in the butter pieces
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and pulse again until it’s lightly incorporated.

then slowly pour in the water
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until the mixture is thick, yet spreadable (like peanut butter)

grab a 11×13 baking pan and butter the inside of the pan very well, then spread the crust mixture on the bottom of the dish.
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Now the filling:
16 oz. (or one bottle) light corn syrup
2 cups of sugar
4 large eggs
1 stick of butter melted
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1/2 tablespoon Vanilla
2 cups chopped pecans

with your mixer again, add together the corn syrup,
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Sugar
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eggs,
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and butter
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and vanilla, except pecans and blend with mixer until mixed very well. It’s a syrupy mess, but comes out to be smooth.

So you already spread the crust mixture on the bottom of the baking dish.

Now Sprinkle the pecans evenly over the top of the crust.
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Then pour the filling all over the top of the pecans.
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Bake in preheated oven for 45 minutes to an hour, or until golden and bubbly.

Cool for at least 30 minutes
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Recipe

  • First things first, Preheat your oven to 375 degrees
  • Start with the crust…
  • crust:
  • 1 cup oats
  • 1 1/2 cup self-rising flour
  • 1/2 stick butter, that is very cold and cut into small chunks
  • 3/4 cup ice water
  • Now the filling:
  • 16 oz. (or one bottle) light corn syrup
  • 2 cups of sugar
  • 4 large eggs
  • 1 stick of butter melted
  • 1/2 tablespoon Vanilla
  • 2 cups chopped pecans
  • Crust:
  • with your mixer, put in the oats
  • add in the flour and pulse again to mix together.
  • Then add in the butter pieces
  • and pulse again until it’s lightly incorporated.
  • then slowly pour in the water
  • until the mixture is thick, yet spreadable (like peanut butter)
  • grab a 11×13 baking pan and butter the inside of the pan very well, then spread the crust mixture on the bottom of the dish.
  • Now for the filing:
  • with your mixer again, add together the corn syrup, Sugar, eggs, and butter and vanilla, except pecans and blend with mixer until mixed very well. It’s a syrupy mess, but comes out to be smooth.
  • So you already spread the crust mixture on the bottom of the baking dish.
  • Now Sprinkle the pecans evenly over the top of the crust.
  • Then pour the filling all over the top of the pecans.
  • Bake in preheated oven for 45 minutes to an hour, or until golden and bubbly.
  • Cool for at least 30 minutes

Crispy Yogurt Chicken

I was told by my Facebook friend Rosaline that I HAD to make this recipe! So I did! Glad I did too cause it was YUMMY!

2 cups Plain, Unflavored Yogurt
2 cloves (to 3 Cloves) Garlic, minced
Parsley, To Taste
1 whole (juice Of) Lemon
Chicken Legs
Salt To Taste
2 cups Panko Bread Crumbs
Butter (1 Pat For Each Piece Of Chicken)
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Pour yogurt into a medium bowl.
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add garlic to the yogurt.
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Chop up a small amount of fresh parsley and add it to the yogurt. (I also decided to add a little dill as well)
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Add lemon juice. Mix together to combine.
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Rinse chicken and pat it dry.
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Sprinkle with (kosher) salt.
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In another bowl, place the bread crumbs.
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Sprinkle with salt and stir lightly. (I also added a little Cajun seasoning to my bread crumbs)
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Butter a baking dish.
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place the chicken, one piece at a time into the yogurt mixture.
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Turn it over thoroughly to coat.
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Then roll the chicken in the Panko bread crumbs.
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Cover each piece thoroughly with bread crumbs
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and place in the baking dish.
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Place a slice of butter over the large part of each chicken piece.
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Cover with foil
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and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!
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Recipe

  • 2 cups Plain, Unflavored Yogurt
  • 2 cloves (to 3 Cloves) Garlic, minced
  • Parsley, To Taste
  • 1 whole (juice Of) Lemon
  • Chicken Legs (or Thighs, Etc.)
  • Salt To Taste
  • 2 cups Panko Bread Crumbs
  • Butter (1 Pat For Each Piece Of Chicken)
  • Pour yogurt into a medium bowl.
  • add garlic to the yogurt.
  • Chop up a small amount of fresh parsley and add it to the yogurt. (I also decided to add a little dill as well)
  • Add lemon juice. Mix together to combine.
  • Rinse chicken and pat it dry.
  • Sprinkle with (kosher) salt.
  • In another bowl, place the bread crumbs.
  • Sprinkle with salt and stir lightly. (I also added a little Cajun seasoning to my bread crumbs)
  • Butter a baking dish.
  • place the chicken, one piece at a time into the yogurt mixture.
  • Turn it over thoroughly to coat.
  • Then roll the chicken in the Panko bread crumbs.
  • Cover each piece thoroughly with bread crumbs
  • and place in the baking dish.
  • Place a slice of butter over the large part of each chicken piece.
  • Cover with foil
  • and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

Cajun Spiced Roasted Pumpkin Seeds

So I LOVE roasting pumpkin seeds but I always wanted the perfect way to do it. I’ve roasted them before and they haven’t turned out the way I wanted them too. So I tried something new this time. I boiled them…I used 2 recipes to make 1 my own

so I used this recipe and this recipe 

So I carved my pumpkin and rinsed my seeds and drained them
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and then I dried my seeds out on towels in a single layer for a couple nights,
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to make sure they were completely dried out. I turned them over and moved them around to make sure they were completely dried out.

So I used seeds from one large pumpkin, so I had about 2 cups of seeds.

So I filled a saucepan with 2 cups of water, then turned the burner to high heat
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then added 2 cups of seeds
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and then 2 tablespoon of salt
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and brought the water to a boil,
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and I let them simmer for 10 minutes
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Removed them from the heat and drained them
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then I turned my oven to 300 degrees

I placed the drained seeds into a medium bowl

and then I grabbed:
2 tablespoons of butter
Worcestershire sauce
Cajun Seasoning
Garlic salt
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I melted the butter in a small pan on the stove, You could do it in the microwave
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I did a few dashes of Worcestershire sauce over the seeds
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then I seasoned them with a little garlic salt, about a teaspoon
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then I added in the melted butter
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stirred everything together
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then added the Cajun seasoning. I was VERY generous with this (as always) because I love it. Thinking I added about a Tablespoon (but probably more)
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How I roast my pumpkin seeds mmmm

Then I stirred the seeds again and then grabbed a sheet pan and poured the seeds onto the sheetpan
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spread the seeds out over the sheet pan

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Then popped them in the oven. I let mine bake for about 45 minutes at 300 degrees, flipping and turning the seeds a few times during baking.

Then took them out of the oven
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Seeds

and let them cool and then ate them!

Cajun Spiced Roasted Pumpkin Seeds
  • So I carved my pumpkin and rinsed my seeds and drained them
  • and then I dried my seeds out on towels in a single layer for a couple nights,
  • to make sure they were completely dried out. I turned them over and moved them around to make sure they were completely dried out.
  • So I used seeds from one large pumpkin, so I had about 2 cups of seeds.
  • So I filled a saucepan with 2 cups of water, then turned the burner to high heat
  • then added 2 cups of seeds
  • and then 2 tablespoon of salt
  • and brought the water to a boil,
  • and I let them simmer for 10 minutes
  • Removed them from the heat and drained them
  • then I turned my oven to 300 degrees
  • I placed the drained seeds into a medium bowl
  • and then I grabbed:
  • 2 tablespoons of butter
  • Worcestershire sauce
  • Cajun Seasoning
  • Garlic salt
  • I melted the butter in a small pan on the stove, You could do it in the microwave
  • I did a few dashes of Worcestershire sauce over the seeds
  • then I seasoned them with a little garlic salt, about a teaspoon
  • then I added in the melted butter
  • stirred everything together
  • then added the Cajun seasoning. I was VERY generous with this (as always) because I love it. Thinking I added about a Tablespoon (but probably more)
  • Then I stirred the seeds again and then grabbed a sheet pan and poured the seeds onto the sheet pan
  • spread the seeds out over the sheet pan
  • Then popped them in the oven. I let mine bake for about 45 minutes at 300 degrees, flipping and turning the seeds a few times during baking.
  • Then took them out of the oven
  • and let them cool and then ate them!

Banana Bread with Pecans

Got the Recipe from here

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
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2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
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Preheat oven to 350 degrees and lightly grease a 9 by 5-inch loaf pan.
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In a large bowl, combine the flour,
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baking soda,
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and salt;
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set aside.

Mash 2 of the bananas with a fork in a bowl
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so they still have a bit of texture. With an electric mixer fitted with a wire whisk,
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whip the remaining bananas and sugar together for a good 3 minutes;
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you want a light and fluffy banana cream. Add the melted butter,
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eggs,
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and vanilla;
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beat well and scrape down the sides of the bowl. Mix in the dry ingredients
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just until incorporated; no need to overly blend.
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Fold in the nuts
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and the mashed bananas with a rubber spatula.
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Pour the batter into the prepared loaf pan.
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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. (I baked mine too long and it got burned, so I recommend checking yours after an hour and turning halfway through, for even browning)
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Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
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Recipe

  • 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 pecans, finely chopped
  • Preheat oven to 350 degrees 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 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. (I baked mine too long and it got burned, so I recommend checking yours after an hour and turning halfway through, for 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.