Simple recipe for delicious banana nut bread

One of my favorite treats is banana nut bread. I enjoy it in the morning with a cup of coffee and I also enjoy it in the afternoon with a cup of coffee. So when I had a few overripe bananas lately I whipped up a tasty loaf.

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The first thing I did was peel 3-4 of the overripe bananas and mash them up.

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Next, I mixed together 1 1/4 cups sugar and 1/2 cup softened butter before adding 2 eggs and blending well. After this, I added the bananas, 1/2 cup buttermilk and 1 teaspoon vanilla and beat with a mixer until smooth. Once this was done, I combined 2 1/2 cups flour, 1 teaspoon baking soda and 1 teaspoon salt until well moistened. The final step involved  folding in 1 cup of chopped pecans. Pour batter into an 8 inch loaf pan and bake at 350 degrees for about an hour.

Let cool then enjoy! Yum.

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P.S. If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk.

This week I’ve linked up with Friday Favorites at, Foodie Friends Friday at, Made by you Mondays at, The Pin Junkie Pin Party at and LouLou Girls Fabulous Party at


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Spaghetti with a twist

This month is May Fitness Challenge for my bootcamp group. In addition to the regular bootcamp workouts, this involves extra cardio sessions and low carb eating. This week I tried making spaghetti substituting roasted cauliflower in place of the pasta. It was surprisingly good! I’ve tried spaghetti squash before and didn’t really like it much. I found this much tastier.

To start with I took 1 pound of seasoned, ground axis meat (you can use regular ground beef), mixed that with some Italian breadcrumbs and made meatballs. I put those in a 350 degree oven for about 20 minutes until they were cooked through.

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For the sauce, I chopped up an onion, bellpepper, fresh mushrooms and fresh spinach and sautéed this in olive oil until veggies were soft. I chopped up the mushrooms and spinach really fine. I then added a 15 ounce can of tomato paste, a can of water and sautéed that for a while. I also put in a 15 ounce can of tomato sauce and simmered for about 3 hours before cutting up a fresh basil leaf to throw in along with enough salt and pepper for my taste. Finally, I added the cooked meatballs to the sauce.

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Throughout the cooking process, I added water to keep the sauce at a consistency that I like.

To roast the cauliflower, I cut up a head until I had small, thin cauliflower florets. I put those into a Ziploc bag along with 1 tablespoon of olive oil and 1 teaspoon garlic salt and tossed it around for a while. Lastly, I put the cauliflower on a baking sheet, sprinkled with black pepper and baked at 425 degrees for 35 minutes.

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Once it was done, I put some cauliflower in my plate and poured some sauce and meatballs on  top with freshly shredded Parmesan cheese. I served this with a green salad but… no bread!

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It was delicious!

This week I’m linking up with the Swing into Spring party at and Friday Favorites party at

Sincerely, Paula

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