Monday, December 17, 2012

Not much smells better than almond extract.

I did that whole baking thing again tonight. E even helped, if you count helping as him being the best bebe on the planet, patiently waiting to be fed a bite of sweet potato in between each ingredient I added to the bowl.

He's awesome, if I haven't mentioned that before.

This really is the same recipe as one I've posted before, but this time I decided to test the orange extract I bought for a to-remain-unmentioned-because-it-failed-miserably recipe, and and use the sliced almonds I had in the fridge rather than spend the time chopping walnuts. Like I said, I had a hungry baby directly affecting my multi-tasking abilities. And if he's borderline happy, I'm not about to push it.

As usual, I waited for the hubby's review. Because let's face it—if I spend the time making it, most of the time I'm going to happily eat it. Whether it's blog-worthy or not, however, requires a more critical tongue.

"Is it good?" he asked, as I handed him a healthy slice. "It's good," I assured him. Five minutes later he was cutting a second (even healthier) slice. "Uh, yeah," he said. "It's good. Too good."

And so here you go.

Banana Almond Bread
2 very ripe bananas, mashed with a fork
1 cup sugar
1/4 cup butter, melted
1.5 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp orange extract
1/2 tsp almond extract
1 egg, beaten
1/4 cup sliced almond

Heat oven to 350.
Combine all ingredients in a large bowl until just mixed. Pour into greased bread pan and cook for 50-55 minutes or until a toothpick comes out clean when inserted in the middle. If it gets brown too quickly (check after 30 minutes), throw a piece of aluminum foil lightly over it.

Let cool before removing from pan and slicing.

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