Easy Thanksgiving Banana Bread

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Salaams my lovelies! It is the day before Thanksgiving and I am sure that you are all prepping for a wonderful dinner with your loved ones tomorrow. I know I am! I am planning to post a turkey and apple pie recipe inshallah (God willing) that I promise works every time (those are my mainstays and I mix things up with the sides). While everyone thinks of pumpkin pie as being synonymous with Thanksgiving dinner, I have a terrible confession to make: I hate pumpkin pie! I know, everyone loooooves those pumpkin spice lattes from Starbucks, pumpkin bread, and pumpkin pie. Well everyone but me! So when I prep for Thanksgiving dinner, my go to pie is apple pie. However, I also like to give my guests another dessert option. Since there were overly ripe bananas on my counter and cream cheese frosting (store bought) in my fridge, I decided to save myself from throwing anything away and made banana bread.

Especially around this time of year when it starts to get colder, I become mindful of giving thanks for the blessings in my life. So I make extra effort not to throw anything out in terms of food, clean out my closet of excess clothes to donate, and also try to get involved in food and toy drives. Since I am trying not to waste food, when I saw those super brown bananas, I knew I had to make banana bread versus throwing them away.

The best thing about banana bread to me is that you not only save fruit you would normally throw away, but you also have a nice warm dessert that you can share with a few special friends. PS: This is a recipe from the Food Network by Joanne Chang from the bakery Flour in Boston but I added the cream cheese frosting part to the recipe.

Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped
1 can of cream cheese frosting

Directions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Allow pan to completely cool and then add cream cheese frosting.

Enjoy!

Easiest Mashed Potatoes Recipe

While I typically do my own recipes, I had to share this absolutely delicious mashed potato recipe that was written by Sarah, a fellow blogger who writes for the blog East 9th Street. Since Thanksgiving is coming up, you probably will be Googling for the tastiest, easiest mashed pototoes recipe. I mean Thanksgiving is about turkey yes, but mashed potatoes is like the icing on the cake! Well look no further for a mashed potato recipe! Here it is:

Roasted Garlic Mashed Potatoes
Ingredients:
1 head garlic
1 teaspoon olive oil
4 medium russet potatoes, peeled
3-4 tablespoons butter
1/4-1/2 cup milk or heavy cream (or more)
1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt)
1 teaspoon minced fresh chives

Directions:
1. Preheat oven to 400F. Cut off the top 1/2-inch of the garlic off. Lay garlic on piece of tin foil, drizzle olive oil over garlic cloves and close tin foil. Roast for 45 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted garlic cloves. Coarsely chop.

2. In the meantime, place the potatoes in a large pot and cover with water by 1 inch. Cover and bring to boil and cook for 20-25 minutes over medium heat, until you can easily pierce the potato with a fork with very little resistance. Drain potatoes.

3. In the pot, add 4 tablespoons of butter, 1/2 cup of heavy cream, salt and roasted garlic and turn the heat to low. Use a potato masher to mash the potatoes into the pot. Stir the potatoes. Do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed. Stir in chives.

Enjoy!