Banana Bread

I buy bananas all the time because they're so cheap and, unlike exotic fruits, they're available all year round. I usually eat some by themselves and freeze the rest for smoothies (mango + banana + soy milk = so good!). But every once in a while I like to bake banana bread for breakfast or a snack. Usually recipes call for greasing the pan and flouring it first, but since I didn't have butter I lined the pan with parchment paper instead. I think this is actually a better way of baking because you're guaranteed the bread would not stick to the pan and therefore come out beautifully. Not to mention clean up is a lot easier!

Ingredients:
3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla
1/3 cup vegetable oil
2 eggs
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cup flour

Directions:
- Preheat the oven at 350 degrees F.
- Mix the bananas, sugar, vanilla, eggs and oil.
- Mix the dry ingredients and add to the banana mixture.
- Pour the batter into a parchment paper-lined pan.
- Bake for 1 hour or until a toothpick inserted in center comes out clean.
- Cool in the pan for 10 minutes.

Strawberry and Rosemary Shortcake

Strawberries are in season right now, so I used that as an excuse to make strawberry shortcakes. Who can resist strawberries and homemade whipped cream on top of freshly baked biscuits right out of the oven? To the classic Betty Crocker recipe, I added a little bit of dried rosemary. Ever since I watched Giada De Laurentiis make her Strawberry and Rosemary Scones on Food Network, I've wanted to try this flavor combination. To be honest, I was a little skeptical at first, but my strawberry and rosemary shortcakes turned out really tasty! I liked the woodsy warmth from the rosemary with the sweetness from the strawberries. Do you guys know of other seemingly strange flavor combinations?


(Adapted from Betty Crocker; makes 4 servings)

Ingredients:
STRAWBERRIES
2 cups fresh strawberries, sliced
1/4 cup granulated sugar

SHORTCAKES
1 cup flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter
1/2 egg
1/3 cup milk

WHIPPED CREAM
1/2 cup whipping cream
1 tbsp granulated sugar
1/2 tsp vanilla

Directions:
- In a bowl, mix the strawberries and 1/4 cup sugar and let stand about 1 hour.
- Heat the oven at 425 degrees F.
- For the shortcakes: Mix the dry ingredients in a bowl; cut in the butter with a fork until the mixture resembles coarse crumbs; add the egg and milk until mixed.
- Drop the dough by 4 spoonfuls and bake for 12 to 14 minutes.
- Beat the whipping cream with sugar and vanilla long enough to form soft peaks.
- Assemble the strawberries and whipped cream on top of the shortcakes.