Tag Archives: quickbreads

Confirmed. The Best Banana Bread EVER!

28 Jan

That’s right. I have confirmed this at least 6 times. This recipe for Banana Bread is the best. This is not my own recipe; just one I have tried in search of a really good one. And, I found it with this one. The best quick breads and muffins have to be fresh, moist and flavorful.

Before I found this recipe, the one I liked best was at the bakery (King Arthur’s Pasties, here in Flint, Michigan) I worked at almost 20 years ago. After I moved on from there I would still special order a large loaf of Banana Bread without nuts, just for me. (I don’t like nuts by the way; unless, it’s peanuts covered in M & M’s or a Snickers…… I’m just sayin’)….. Ok, back to the subject of Banana Bread:  I really like it. I like it right out of the oven with a pat of butter smeared and melted all over the slice. And, I also like it when I pack it for lunch within a zip lock baggie and give it time to re-create some extra moisture. Not like a hot and sweaty slice of bread but, like a room temperature marination period. IT’S THEE BEST!….. And, don’t knock it till you try it. Again, I’m just sayin’.

So this is another recipe that is super easy. The only thing that you would have to be concerned with here is letting your bananas really ripen or finding some really already ripe ones. FYI, in case you ever need ripe banana’s in a hurry. Go to your neighborhood discount grocery (ex: Sav-a-lot, Aldi); they almost always have ripe, ripe bananas that are ready to be turned into banana bread or banana pudding. And, you can get them for almost nothing. Pick bananas that have brown spots and stems. Those will give the sweetest banana flavor.

Slice 3 to 4 medium to large bananas in a large bowl prior to mashing.

Banana Breads and other quick breads make really good thank you gifts. So, bake some of this good stuff up and send me a note on what you think. Then, put this recipe in your recipe box or binder and save for the next time you need to say “Thanks!”   This is the perfect way to extend your thank you into action with a token of appreciation.

Purchase these disposable bakers online from King Arthur Flour Company or Sur la Table.

You can bake this bread in 2 (8×4 inch) or 1 (9×5 inch) loaf pans. Also, as a option you can bake mini loaves in disposable oven safe loaf bakers. I purchased the ones shown above online from Sur la Table.

All the players are here: butter, sugar, eggs, buttermilk, vanilla, bananas, flour, baking soda and salt.Mash the bananas with a potato masher or electric mixer prior to mixing the other ingredients.

Place the butter and sugar in a large bowl.

Blend the butter and sugar together with an electric mixer.

Add in the eggs and vanilla extract.

Mix in the vanilla and eggs until the yolks disappear.

Add in the buttermilk and mashed bananas.Blend until evenly combined.

Lastly, add in the flour, soda and salt.Stir in the flour just until it disappears.Scrape down the sides of the bowl and fold in nuts if using.

Evenly divide the batter among the pans.Bake in the small baker at 35-40 minutes.

Bake the 8 or 9 inch loaves 1 hour to 1 hour 15 minutes.Serve warm with butter or cool to room temperature and save for later.


The Best Banana Bread

*adapted from Gold Medal All Purpose Flour*


1¼ cups sugar

½ cup butter (1 stick) softened

2 large eggs

1½ cups mashed very ripe bananas (3-4 medium)

½ cup buttermilk

1 teaspoon vanilla extract

2½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (optional)


Pre-heat oven to 350°.

Spray or grease your metal or glass loaf pans with non- stick spray or shortening. If using disposable bakers skip this part.

With an electric mixer blend together the butter and sugar in a large bowl. Mix in the eggs and vanilla until the yolk of the egg disappears. Add in the bananas and buttermilk, beat with the electric mixer until combined. Stir in the flour, baking soda and salt just until the flour disappears. Scrape down the sides of the bowl with a rubber spatula and fold in nuts in using.

Evenly distribute the batter into the pan or pans.

Bake 8 inch loaves 1 hour,

Bake 9 inch loaves 1 hour 15 minutes,

Bake small bakers 40 minutes or until a toothpick inserted in the center comes out clean.

Immediately run a butter knife around the perimeter of the metal or glass pans. Cool the loaves in metal or glass containers 10 minutes.  Loosen sides of the loaves from pans, remove from pans to cooling rack or place on a platter and serve warm with butter.

Don’t try to resist, answer the calling of The Best Banana Bread. You’ll thank me after.

Let me know what you think in the comments, or on social: Facebook, Twitter and Instagram @ mouthfuloffood

Hit me with your questions too! I’ve got answers for cooking, baking, being a mom and life. I’ll be sure to get right back!

Have a great week!

Kim Cherie

Favorite Cookbook Friday #6 with Simply Sweet (and buttery) Cornbread

24 Mar


Hello everyone!

It has been a few weeks since my last post, it has been very busy at my away from home work place. When the demand for overtime exist we have to step up to the “plate” or step out of employment. There are really no other options when it is a 24 hour 7 day a week operation. Any who, I’ve missed sharing with all of you who take the time to read mouthfuloffood.com. It is really a great delight to be able to express how I feel about food, recipes, cookbooks and my family with you. Thank you for taking the time to be here.

The Get ‘Em Girls’ Guide to the Power of Cuisine: Perfect Recipes for Spicing Up Your Love Life is this week’s choice for Favorite Cookbook Friday. Authored by culinary enthusiast Shakara Bridgers, Jeniece Isley, and Joan A. Davis, this book is second of three books by this trio and is a masterpiece. This second book I believe, is a second edition of the first cookbook that was published by the ladies. Some of the recipes are the same, some have been omitted and there has been some new additions to the newer version. All the while the purchase was still worth the duplication in my culinary information center.


I first read of the “Get Em’ Girls” in a Houston Texas newspaper several years ago. My mom brought the article home to me in Flint, Michigan after her visit with my sister.  I remember reading the article at my desk at work and being excited for these ladies becoming cookbook authors. Immediately after I was off the clock I was ordering their first cookbook on Amazon. I was not disappointed and, have not been with those Get Em’ Girls. Filled with tips for spicing up your love life, cooking for your love, reasons to cook for him, and, preparing you to do so even if you have no idea what to do in the kitchen arena. Then there are the RECIPES!!!!….

  • “Grown ‘n’ Sexy” desserts meant for sharing
  •  “Morning After” Breakfast
  • “Bring Him Back” Chicken Soup
  • “Meet the Parents” Carrot cake …and today’s recipe:
  • “Simply Sweet” Cornbread

This cornbread is delicious plain and simple.uj Yummy yummy to my tummy. If you like a sweet cornbread such as a box of Jiffy corn muffins, you will L.O.V.E. this one. And it take no time to make. The wait time is all in the oven. Sweet yellow cornbread hot out the oven with butter and/or honey. There are no words….. Except two…… MORE PLEASE. And when you taste this one you will understand why…..

img_1089I first made this recipe way back in April 2010!!


If you happen to be a novice baker, this is a good place to start. Basically, you only need 2 bowls, a wooden spoon or rubber spatula and a round cake pan. Measure all dry ingredients  into one bowl for the dry. Then measure all the wet ingredients and place into the bowl for the wet. Pour the wet into the dry ingredients and stir just till combined. Pour into the prepared greased and bake. Easy Peasy. You are a success. This can be your first dish to take to a pot luck. Congratulations!!!!


1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup sugar

1 teaspoon salt

1 tablespoon baking powder

2 large eggs

1 cup milk

1/3 cup vegetable oil 

4 tablespoons butter, melted*

Butter, for serving

Honey, for serving (optional)

  1. Preheat oven to 400 degrees Farenhiet. Spray a 9 inch round cake pan with your preferred pan spray.
  2. Combine flour, cornmeal, sugar, salt, and baking powder in a large bowl.
  3. In a separate bowl, lightly death the eggs. Stir in the milk, vegetable oil, and butter until well mixed. Slowly stir in the egg mixture into the cornmeal mixture and mix until just combined. Pour the batter into prepared skillet.
  4. Bake for 20-25 minutes, until a toothpick inserted into the center of the cornbread comes out clean. 
  5. Serve with additional butter and honey if using.

Serves 8 generously.

img_1031-1Measure the dry ingredients into one bowl.


img_1049Measure the wet ingredients into a separate bowl or large measuring cup.

img_1050Pour the wet ingredients into the bowl with the dry ingredients and stir till combined.

img_1053This should how the combination should look when totally combined.

img_1061Pour the cornbread mixture into the prepared pan and place into the preheated oven.

img_1063Bake for 20-25 minutes till done. Test with a clean toothpick.

img_1064-1See, even the cornbread itself knows how good it is. It’s smiling!!!

img_1068Turn the cornbread out onto a serving plate and cut 8 ways. Serve hot with butter and/or honey.

If you happen to be a novice baker, this is a good place to start. Basically, you only need 2 bowls, a wooden spoon or rubber spatula and a round cake pan. Measure all dry ingredients into one bowl for the dry. Then measure all the wet ingredients and place into the bowl for the wet. Pour the wet into the dry ingredients and stir just till combined. Pour into the prepared greased and bake. Easy Peasy. You are a success. This can be your first dish to take to a pot luck. Congratulations!!!!


How’d it turn out?! Great, I hope!

What do you prefer savory or sweet cornbread?

Let me know in the comments!

Until next time,


Favorite Cookbook Friday #3 with Muffins of Blueberries!

27 Jan

What can I say about blueberry muffins? Oh, I know! “I LOVE THEM!”….. But let me be honest, my favorite recipe for Blueberry muffins comes from a box of Betty Cocker blueberry muffin mix with the can of “blueberries”inside…  Yes, it’s true. That is a box of absolute goodness. When the makers of Betty Crocker developed that recipe they created magic. Later, they decided to sell a mix with twice the berries and that made breakfast at my house double delicious. Fast forward some years and now we discard the can of syrup and “blueberries” and add in a pint of fresh ones. 

Still, I have insisted on making muffins from scratch. To see if I can find a recipe just as satisfying to me as Betty Crocker. My search for a good recipe has brought out a few of my favorite cookbooks off the shelves and on the kitchen table for experimentations.  This week I have made 100 muffins. Yes that is correct, 100. I baked and gave away several dozen muffins this week and most recipients thanked me with eyes of excitement. I’m still holding on to my original favorite recipe (the box). This recipe will be the second place winner. 

This weeks recipe and cookbook selection comes from a book titled “The Muffin Lady” written by Linda Fisher with Andrew Marton. The booked is loaded with recipe after recipe of muffins. Included in the pages are recipes of cupcakes, quick breads, and cookies, and icings. My favorite recipes in her book are the pancakes, chocolate oatmeal no bake cookies and, today’s feature BLUEBERRY MUFFINS. From beginning to end this book is amazing. She shares her recipes,why she was baking muffins in a fire station kitchen and, some of her life story. I connected with her on so many things, baking and selling food products to make ends meet, single parenting and, the obstacles from or for both but, I digress.

Let me go ahead a share this recipe:

Mix the dry ingredients in a large bowl. Mix the wet ingredients in another bowl. Combine both in the large bowl. 

Stir until just combined.

Add in the freshness of blueberries!

Gently fold them in. Be careful not to overmix.Divide the batter evenly in the muffin pans.

        Bake till done. 20-25 minutes.

         Blueberry Blueberry Muffins 


   4 cups rounded all purpose flour 

  2 cups granulated sugar  

   2 tablespoons baking powder

   2 teaspoons salt

   4 large eggs

   1/2 cup vegetable or canola oil

  1 stick butter melted

   1 1/2 cups whole milk

   2 teaspoons vanilla extract

   2 pints fresh blueberries *at least*                  


  1. Preheat oven to 350 degrees.
  2. Rinse and drain the blueberries in a colander or mesh strainer.
  3. In a very large bowl stir together the flour, sugar, baking powder and, salt. 
  4. Make a well in the center.
  5. Beat the lightly beat the eggs just to break them down.
  6. To the dry mix add in the wet ingredients: milk, eggs, oil, butter and vanilla.
  7. Hand mix the wet and dry ingredients just till combined. The batter will be lumpy. Don’t over mix. Be sure to reach the bottom when combining. 
  8. Fold in the blueberries.
  9. Place muffin paper liners in standard size muffin pans. 
  10. Evenly distribute the muffin batter among the pans using a muffin/cupcake size portion scoop.
  11. Bake for 20-25 minutes, till the edges are browned and tops are just browned and firm to the touch.

Serve warm with butter or cool to room temperature and share later.

*recipe makes at least 30 muffins*

What’s your favorite muffin recipe? Does your favorite start in a box too? Let me know in the comments.

Questions or comments let me know!

Thank you for stopping by.

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