Making the most delicious banana bread

Have I ever mentioned that I love to eat bananas? To fuel my habit of eating them, I almost always buy more than I can eat before they go bad. Rather than putting them out into the compost where the rats will eat them, I throw them in the freezer once they are over-ripe.

Then every so often, I make them into some of the best banana bread I’ve ever tasted.  I always make two loaves at a time. The best part of that banana bread is the fact that it’s semi-healthy because you use yogurt instead of butter.  To make this delicious bread, I follow a recipe from Craftzine but I go heavy on the bananas, lighter on the nutmeg, and heavy on the cinnamon and ginger. The ginger gives the bread a nice bite.

First, I defrost 8 or more bananas (in case some aren’t good enough to use). I used to peel them while frozen but after a while my fingers were way too cold.

Eww… frozen and now defrosted bananas

All the ingredients ready for mixing:

The finished batter:

And after baking for an hour, the delicious product, so good that we eat some right away:

Making buttons (out of shrinky dink)

So it turns out that you can make buttons out of shrinky-dink plastic! You know, that plastic from your childhood that you could draw on and then put into the oven to make useless shapes out of?

This tutorial from Scissors.Paper.Wok inspired me to give this a shot because I  need buttons for two knitted baby bibs currently in the works. One is for a boy and the other a girl and from previous button shopping I remember not being terribly excited about options to match my knitted bibs.

Because I didn’t have a large round paper punch as used in the tutorial, I started with 2 inch squares and then used a corner round punch to remove the sharp edges.  I used a paper pattern to get the holes in the right spots and punched them with a normal paper punch.

I drew designs on the four buttons, some inspired from the button tutorial and other from icons I pulled up on Google.

Before shrinking:

After baking between parchment paper on 300 degrees for a few minutes:

I must say that they turned out better than I could have hoped. Now the hard part is choosing which button goes one which bib! I think the girl should get the rocket ship of course.

Making beer bread… again

After my last attempt at beer bread I decided to try again, this time with fresh baking powder. This time I made the plain variety from Bake at 350 using Anchor Christmas Ale:

I only baked the bread for 50 minutes at this time, in the hope that would make the bread fluffier with a softer crust.  The bread was somewhat less dense this time but still had a rather hard crust. I’m not certain why the crust is so hard but the bread is pretty tasty warm out of the oven: