I wanted to make something simple in honor of St. Patrick’s Day.  I had seen Ina Garten make this recipe into shortbread fingers on Barefoot Contessa, and then I was reminded of them when I saw them on Brown Eyed Baker’s blog.   As with any shortbread, this is all about the butter.  I sometimes buy fancy European butters for special baking projects, but I always have Cabot butter on hand.  The quality is great, and I like supporting a co-op.  If you ever have the chance to visit the creamery in Vermont, I recommend it.  We visited on a slow day and our guide shared so much information on the dairy industry and cheese making.

I found this dough to be even more crumbly than I expected.  I added a teaspoon of water and it helped it come together.  This issue had been noted a few times in the comments on the Food Network site.  Due to the richness of this cookie, I decided to roll these a little thinner than the 1/2 recommended.  Mine were closer to 1/4 inch and shaped into large and small rounds.  They were perfectly done in ten to twelve minutes.

Shortbread Cookies
Adapted from Ina Garten, My notes are in parentheses

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
(1 teaspoon vanilla bean paste, optional)
(1 teaspoon water, if needed)

6 to 7 ounces very good semisweet chocolate, finely chopped

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. (OR roll into 1/4 disc and use cookie cutters to shape into circles. Bake for 10-12 minutes)

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

These peanut butter cookies were a labor of love.  I like peanut butter and jelly or savory peanut noodles, but peanut butter in candy or baked goods is just not my thing…at all.  Well, J has been asking me to make peanut butter cookies for awhile.   So, I gave in and made a quick batch.  I doubled the amount of peanut butter in the original recipe to prevent cookies from being too dry and to add more peanut flavor.  I used unsweetened natural chunky peanut butter and they were still plenty sweet.  I took half a taste and let me tell you these are hardcore peanut butter cookies.  The flavor is intense and probably best paired with a cold glass of milk. They would probably be good drizzled with melted chocolate for those that like Peanut Butter Cups, but J wanted to keep them simple.

Peanut Butter Cookies

Adapted from SouthernFoodAbout.com

1 1/4 cups flour

1 tsp baking powder

1/2 cup salted butter

1 cup chunky unsweetened peanut butter

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed

1 tsp vanilla

1 egg

Sift together flour and baking powder; set aside. Cream butter, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on baking sheets lined with parchment paper. Flatten each cookie with the tines of a fork.  Cookies will not spread much so they can be placed fairly close together.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.

I think that every baker has a favorite chocolate chip cookie recipe.  Most basic recipes are really very similar and pretty simple.  With all simple recipes it comes down to getting the method just right and using the best ingredients (like good chocolate).  My husband is a chocolate chip cookie aficionado, and I make these cookies more than any other.  I like that they can stand up to the addition of whole grain flour.   Of course they are good made with chocolate chips,  but they are even better made with broken up dark chocolate bars.  The chocolate will melt through the cookie as it bakes and really adds to the overall flavor.  I recommend under baking these just slightly so they are a little chewy in the middle and still crisp on the bottom.

Chocolate Chip Cookies
adapted from Tyler Florence’s Big Fat Chocolate Chip Cookies

1 1/2 cups all-purpose flour

1 cup white whole wheat flour (King Arthur brand)

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup white sugar

3/4 cup packed dark brown sugar

2 tsp pure vanilla extract

1/4 tsp almond extract (optional)

2 large eggs

1 (8-ounce) block dark semi-sweet chocolate coarsely chopped or 1 scant cup semi-sweet chocolate chips

Directions

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flours, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks or chips using the spatula.

Use about 1 tablespoon of dough per cookie.   Press down the tops of the dough slightly and bake until the cookies are light brown, about 15 minutes.  Watch cookies closely to prevent overcooking.  Remove from pan and allow to cool on a rack.

I figured I should post these before the season for pumpkin feels like it has passed completely.  Although spring is around the corner today is perfectly wintery.  Pumpkin is one of my absolute favorite flavors, and I use canned pumpkin year round.  This recipe makes one loaf if baked as a quick bread.  I love that it makes moist cupcakes that go amazingly well with cream cheese frosting.

Pumpkin Cupcakes
Recipe for Pumpkin Bread from Simply Recipes with adjustments for cupcakes/muffins

1 1/2 cup flour
1/4 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
Just under of 1/2 cup vegetable oil (safflower or a light olive oil works well)
2 eggs
1/4 cup water
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
(1 tsp vanilla extract)

Preheat your oven to 350. Sift together the flour, salt, sugar, & baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined. Pour into lined muffin tins, this should make 12 muffins. Bake until cake tester comes out clean, about 25 minutes. Remove from pan, cool on a rack.

I love these with cream cheese frosting: 1 pound confectioners sugar, ½ stick of butter, 6oz pack or cream cheese, 2 tsp. of vanilla. I like to put a few walnuts or pecans on top when I have them.

I happened to have some extra pumpkin and also made a classic pie and tarts with a graham cracker crust.  It was part of a pumpkin dessert feast.

So, I decided to take a break from blogging.  I didn’t think it would be months in between posting but I just wasn’t feeling it.  Since this is something I do for fun, I decided to just wait until I was inspired again.  I think I will be back to my normal sporadic posting with maybe a few changes.

Anyway, this Orange Beef with Broccoli is really so good and simple to quickly put together.  The sauce is light, but the orange flavor is very pronounced.  I used a top round steak but the cut of beef doesn’t really matter.   I always buy organic beef and this cut is always inexpensive at my grocery store.  The trick to cooking a thin steak is a very hot cast iron pan.  It makes such a difference in terms of even cooking.  I like my steak more to the rare side (although I think it looks more rare in the photos than it actually was).  I dry it with a paper towel, brush it with olive oil and sprinkle it with salt and pepper.  It will only take a few minutes to cook on each side.  I allowed it to rest while the sauce reduced over low heat.  I  am still on a New Year’s healthy eating kick so I served this with brown rice and steamed broccoli.

2 Oranges
1 tbsp honey
1/4 tsp fresh grated ginger
splash of soy sauce

Sesame seeds and scallions for topping

In a small sauce pan over low heat zest 1/2 of one of the oranges, juice the oranges, add the honey, ginger, soy sauce. Allow the sauce to reduce slightly.  After the steak has rested for 5 minutes slice and top with the sauce and sesame seeds and scallions

It may sound like a lot of flavors for one cookie, but this is such a good combination.  I hadn’t made these in awhile even though J kept requesting them.  I usually make chocolate chip cookies because I am rarely tempted to eat them.  These cookies, however, I love.  I am trying to eat oatmeal everyday, and I think it still counts if it is in cookie form.  The coconut gets slightly toasted as these bake giving them a pleasant nutty flavor and a slightly chewy texture.

Oatmeal Coconut Chocolate Chip Cookies
Adapted from this Joy of Baking Recipe

3/4 cup room temperature unsalted butter

3/4 cup dark brown sugar

1 large egg

2 tsp vanilla extract

3/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

3 cups old-fashioned rolled oats

1/2 cup sweetened flaked coconut, packed tightly

1/2 cup bittersweet chocolate chips

Preheat the oven to 350 degrees. Beat the softened butter and brown sugar until well combined, add the vanilla and egg. Sift the baking soda, flour, cinnamon and salt and add slowly to the butter and sugar. Stir in the oats. When combined add the coconut and chocolate chips.  Line cookie trays with parchment paper.  Use a heaping tablespoon full of dough gently form a ball, place on the cookie sheet and flatten slightly.  This will make about 24 cookies.  Bake for about 12 to 15 minutes until lightly browned.

I have a stack of magazines and filed recipes that I have every intention of trying one day.  Most have been clipped from Bon Appetit and the now defunct Gourmet magazine.  Even though I have this stack or recipes, I almost always search online before making something I have never made before.  I settled on this recipe for Cinnamon Rolls and realized it was the exact same one from Molly Wizenberg of Orangette that I had in my files.  Let me start by saying that this is a really good recipe.  The steps are simple, but I had to adjust the amount of sugar to keep it from being too sweet for our tastes.  I also didn’t think it needed the cream cheese icing.  I just used a simple vanilla confectioners sugar glaze.  These freeze amazingly well after they are baked and can be defrosted in a minute in the microwave.  I am thinking that these might make nice Christmas Eve gifts.

Cinnamon Rolls
From Bon Appetit by Molly Wizenberg with my notes indicated in parentheses
Ingredients
Dough
1 cup whole milk (I used low-fat)
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar (I used 1/3 cup)
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray

Filling:
3/4 cup (packed) golden brown sugar (I used 1/2 cup of dark brown sugar)
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature

I omitted the Cream Cheese Glaze and instead used a sparing amount of the following: 1/2 cup confectioners sugar, 1/4 tsp vanilla extract and 1 tbsp of milk.

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. (I forgot to do this step the second time I made these and they were still fine.)

I recently saw a pie baked in a cast iron skillet at the King Arthur Flour Blog.  This sounded like a pretty fantastic idea and I vowed to try it.  The cast iron helped the base layer of the pie bake evenly and warded off any sogginess.  It also looked pretty cool and rustic.  I felt like the edges on this would be pretty likely to burn because this pie bakes at a high temperature.   I just tucked the edges of the top crust under to seal it.  The fresh local peaches that I had ranged from pretty good to lackluster in flavor.  I decided to give them a boost with some fresh ginger and brown sugar.  This pie really needs to sit for a while for the juices to cool before you slice it.  It is best served with vanilla ice cream of course.

Ginger Peach Pie
Ingredients
Pate Brisse divided into 2 crusts ( I replaced 2 tbsp of the butter with shortening because of the high temperature this bakes at)
6-8 peaches peeled and sliced
1 tbsp all purpose flour
1 tsp grated fresh ginger
1/4 cup brown sugar (you may need more if the peaches are especially tart)
1/8 tsp cinnamon
1 tbsp lemon juice
1 egg, beaten lightly with a tbsp of water for egg wash

Preheat the oven to 425

Roll one half of the dough to fit the pan.  Mix the peaches with the spices, lemon juice and flour and place in the pan.  Roll the other dough to fit the top and seal the sides. Cut steam holes in the top of the pie and brush with  egg wash and top with a sprinkle of sugar.
Bake for 15 minutes at 425 and lower to 350 and bake for about 50 minutes covering the outside crust if necessary.   Allow the pie to cool for several hours at room temperature.

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

There are many birthdays in our families over the summer, and I decided to make this torte for my Mother and brother in law’s birthday, which happens to be the same day.  I don’t have any photos yet of the cake sliced because the party is tonight,  and I thought they might notice a slice missing .   I will add some this weekend. I tried especially hard to get reasonably even layers of cake and frosting.  Hopefully, it worked out.  I can say that I really liked the buttercream frosting.  It was a softer buttercream than I am used to but it was really smooth and creamy.  I thought there was just enough chocolate.  I know that my mother in law isn’t crazy about caramel so I opted not do the traditional top layer.  Instead, I played around with some sugar creations until I made one I liked for the top.

Thanks to Lorraine of Not Quite Nigella and Angela of A Spoonful of Sugar for hosting this month! I was so happy it was a cake!  You can check out the other Daring Bakers’ Dobos Tortes here.

ETA: Here is a photo of the caked sliced.  The cake went over really well at the party. The layers weren’t perfectly even, but I was pretty happy with the result when it was sliced.  Have I mentioned I loved this frosting?

Dobos Torte based on Rick Roger’s Recipe

Equipment

• 2 baking sheets
• 9” (23cm) springform tin and 8” cake tin, for templates
• mixing bowls (1 medium, 1 large)
• a sieve
• a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
• a small saucepan
• a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
• metal offset spatula
• sharp knife
• a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
• piping bag and tip, optional

Prep times

• Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
• Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
• Caramel layer: 10-15 minutes.
• Assembly of whole cake: 20 minutes

Sponge cake layers

• 6 large eggs, separated, at room temperature
• 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
• 1 teaspoon (5ml) vanilla extract
• 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
• pinch of salt

Chocolate Buttercream

• 4 large eggs, at room temperature
• 1 cup (200g) caster (ultrafine or superfine white) sugar
• 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
• 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

• 1 cup (200g) caster (superfine or ultrafine white) sugar
• 12 tablespoons (180 ml) water
• 8 teaspoons (40 ml) lemon juice
• 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

• a 7” cardboard round
• 12 whole hazelnuts, peeled and toasted
• ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine’s note: If you’re in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you’ll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

This banana bread recipe was one of the first things I learned to bake on my own way back in high school.  My mom kept a yellowed handwritten recipe of my grandmother’s tacked to her bulletin board in the kitchen.  I was instructed not to lose it.  Only later did I realize it was one of the few things she had left in my grandmother’s handwriting.  The original recipe was actually my great grandmother’s.  She wasn’t known for her skills in the kitchen, and this is the only recipe that seems to have been passed down.  It is a simple recipe that just works reliably well. More than a decade later , I still make this it all the time (with my additions of vanilla and cinnamon).  I like that there is no butter in it making it reasonably healthy. This also allows me to justify slathering a slice with butter when it is still warm from the oven.

Banana Bread
Ingredients
3 (over) ripe bananas
1/2- 3/4 cups sugar (the less ripe the bananas, the more sugar you will need)
2 eggs
2 cups all purpose flour (I often replace one of the cups with whole wheat flour)
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 tsp cinnamon

Mash the bananas in a large bowl and add the sugar. The sugar will help liquefy the mixture.  Whisk in the eggs, and then sift in the dry ingredients. Still until evenly combined. Bake in a greased a floured loaf pan at 325 for about 1 hour or until a cake tester comes out clean. Allow to stand and cool for 15 minutes before removing from the pan.