Amber's Ultimate Banana Bread

I love getting new recipes and sharing my enthusiasm for food with anyone and everyone which is why showcasing recipes from my families and friends on my food blog is perfect! I would like to introduce my cousin Amber as my guest blogger. She is responsible for my starting this food blog, and is a fabulous and avid cook too. I can't wait to try this recipe! This is a picture of her and her two little angels, Lindsey and Kya.

Amber's Kitchen

Hey there, fellow Canadians and all other readers of this blog. I would like to thank Amy for allowing me to be a guest blogger on her site. I would love to have blog of my own, but it works for me now just to contribute things when I get the time. That being said, I would also like to thank Cooks Illustrated magazine for this wonderful recipe. It is a little bit more prep time, but well worth it. Best. Banana. Bread. I. Have. Ever. Had. Enjoy!

Ultimate Banana Bread

Makes 1 9-inch loaf

1 3/4 c. (8 3/4 oz) all purpose flour

1 tsp baking soda

1/2 tsp salt

5 very ripe bananas (heavily speckled or even black)

1 stick of unsalted butter*, melted and cooled slightly

2 large eggs

3/4 packed (5 1/4 oz) light brown sugar

1 tsp vanilla

1/2 c. walnuts, toasted and coarsely chopped (optional)

2 tsp granulated sugar

Preheat oven to 350 degrees.

Directions:

1

Whisk flour, baking soda, and salt together in large bowl.

2

Place 5 bananas in microwave safe bowl. Cover with plastic wrap and cut several steam vents in plastic. Microwave on high for 5 minutes until bananas are soft and have released their liquid. Transfer bananas to fine mesh strainer and strain into medium bowl for 15 minutes, stirring occasionally. (you should have 1/2 to 3/4 c liquid)

3

Transfer liquid to medium saucepan and cook over medium-high heat until reduced to about 1/4 cup, about 5 minutes. Transfer bananas to the medium mixing bowl you used to drain bananas and add reduced liquid. Mash bananas until fairly smooth. Add butter, eggs, brown sugar and vanilla.

4

Pour banana mixture into flour mixture and stir until just combined. Gently fold in walnuts if using. Pour into greased pan. Sprinkle 2 tsp of sugar evenly on top of batter.

5

Bake until toothpick comes out clean, 55 - 75 minutes. Cool pan on wire rack for 15 minutes. Remove loaf from pan and cool on wire rack.

* I used salted butter for this recipe.

PS. I had 9 very dark bananas sitting on my counter, so I doubled the recipe. Twice the delight. Hope you like it. Thank you again, Amy.

Chili Blanco

Jessica's Creamy White Chili

This recipe was given to me by my old high school friend from Europe, Jessica Elza Yucel...and it totally rocks! I have made white chili before, but I really like this one. The combo of cumin, chillies and sour cream really made for an excellent flavor base. I tweaked it a tiny bit...it's hard for me not to tweak recipes :) However, the recipe I will print here is the one she gave me and I will simply write what I did differently at the bottom*. A thought came to me while cooking this today...I wonder how it would taste if I substituted the cream in the recipe for coconut milk? Hmmmm. I think it would be just as good yet adding a subtle background flavor and aroma. If you try it before me...let me know what you thought about it!

You will need:

1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon olive oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup whipping cream

*2 crushed garlic cloves

1 tbsp. worcestershire sauce

a sprinkle of paprika for presentation

white cheddar cheese for topping

Directions:

1 In a large saucepan saute chicken, onion and garlic powder in oil until chicken is no longer pink.

2 Add beans, broth, chilies and seasonings. Bring to a boil.

3 Reduce heat; simmer, uncovered, for 30 minutes.

4 Remove from the heat; stir in sour cream and cream. Serve immediately. Yield: 7 servings.

(Hint: For best results, do not use reduced fat sour cream or cream)