A snack with Tea

Banana Bread is a classic favorite. Its so easy to make and most of the time by the end of the week we have 2-3 bananas that have one too many black patches on it to enjoy in our cereal. I have one favorite recipe that I use all the time; but for some reason (my love for always altering recipes) it never seems to come the same each time.

The recipe is easy to whip together

3 Bananas
2 eggs
1/2 cup sugar
1/4 cup margarine (melted)
1 1/2 cup flour
1/4 tsp salt
1 tsp baking soda

Step 1: In a large bowl mash the bananas; add eggs, sugar and melted margarine and blend together.

Step 2: In a small bowl combine flour, salt and baking soda

Step 3: Mix dry ingredients into wet and mix well.

Step 4: Pour into a greased loaf pan. Sprinkle the top with cinnamon and brown sugar. Bake in preheated oven for 60-70 minutes.

*Alterations:
You can use 1/2 white and 1/2 whole wheat flour
You can add chocolate chips, nuts, or died fruit
You can pour batter into muffin tins and make muffins. They will only take 20 minutes to cook


Now for a special treat this time around I used up some cranberry butter that I have in the freezer. This is such a yummy treat to have with loafs, scones and warm tea biscuits. The recipe is easy and will keep in your freezer for a long time. The recipe comes from Taste Of Home cook book

Cranberry Pecan Butter (or I use Margarine)

3/4 cup Margarine (Softened)
2 Tbsp brown sugar
2 Tbsp honey
1 Cup chopped fresh cranberries (Frozen work to)
2 Tbsp pecans or Walnuts, chopped

In a small mixing bowl, beat the butter, brown sugar and honey until fluffy. Add cranberries and nuts; beat 5 minutes.

For this point you can do two things:
1. Put margarine in small containers to be frozen or given away as gifts
2. Transfer to sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and place on a nice butter dish.