Here we are…my sweet cousin Sue and I…
wearing our “dignified boas”! 🙂
I love these scarves and she knows how to make them!!
I’m so very excited!
We’ve made plans soon to sit on her porch and
she’s is going to attempt to teach me!
I’m just hoping my attempt will turn into a scarf…
I haven’t tried to crochet in years…
and everything I tried to make back in the day
just turned into a tiny hat….
just saying…
Well, she dropped by the other day with
the most wonderful banana bread.
I’m borrowing her recipe and sharing today.
She was telling me she could not find her vanilla flavoring
but did find some Bailey’s Irish Cream…
so thus…
a new, amazing banana bread was created!
We hope you enjoy!
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Susie’s Baily’s Irish Cream Banana Bread
1 1/4 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups very ripe medium bananas (3-4)
1/2 cup buttermilk
1/2 cup Bailey’s Irish Cream
2 1/2 cups all -purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped, nuts (if desired) –I toasted mine
Move oven rack to low position so that
the tops of pans will be in the center of the oven.
Heat the oven to 350 degrees.
Grease bottoms ONLY of 2 loaf pans (8 1/2 x 4 1/2 x 2)
or 1 loaf pan (9 x 5 x 3).
Mix sugar and butter in large bowl.
Stir in eggs until well blended.
Add bananas, buttermilk and Irish Cream.
Beat until smooth.
Stir in flour, baking soda and salt just until moistened.
Stir in nuts. Pour into pans.
Bake the 8″ loaves about 1 hour and the 9″ loaves 1 1/4 hours,
or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans and
place top side up on wire rack.
Cool completely about 2 hours before slicing.
Wrap tightly and store at room temperature
4 days or refrigerate up to 10 days.
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The wonderful ingredients…
I’m going to toast my pecans…
I’m going to try REALLY hard to stand
by the oven and NOT burn them…
I have issues with this…
please refer to earlier posts…
In the mixing bowl, add your sugar and the butter…
the eggs…
and the very ripe bananas…
the Bailey’s Irish Cream…
the buttermilk…
the flour…
salt…
baking powder…
your toasted pecans…I did not burn them! Yea!!!
Yum!
I have this handy little loaf pan that makes 4 small loaves…
Put your batter in your pan or pans…
and sprinkle some pecans on top…
Bake until the loaves are done…
check with tester or toothpick…
Perfect and smells soooo good!
I could have made 1 more loaf but decided to see how mini muffins would do…
Love them!
Mmmmm..:)
Print
Susie’s Bailey’s Irish Cream Banana Bread Recipe
Ingredients
1 1/4 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups very ripe medium bananas (3-4)
1/2 cup buttermilk
1/2 cup Bailey’s Irish Cream
2 1/2 cups all -purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped, nuts (if desired) –I toasted mine
Instructions
Move oven rack to low position so that
the tops of pans will be in the center of the oven.
Heat the oven to 350 degrees.
Grease bottoms ONLY of 2 loaf pans (8 1/2 x 4 1/2 x 2)
or 1 loaf pan (9 x 5 x 3).
Mix sugar and butter in large bowl.
Stir in eggs until well blended.
Add bananas, buttermilk and Irish Cream.
Beat until smooth.
Stir in flour, baking soda and salt just until moistened.
Stir in nuts. Pour into pans.
Bake the 8″ loaves about 1 hour and the 9″ loaves 1 1/4 hours,
or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans and
place top side up on wire rack.
Cool completely about 2 hours before slicing.
Wrap tightly and store at room temperature
4 days or refrigerate up to 10 days.