Easy Homemade Banana Bread

Banana Bread Recipe
Ahhhh, homemade banana bread! I grew up eating it so I couldn’t help but feel nostalgic while making it this past weekend. I’ve tried several banana bread recipes and this one is definitely IT! And to be honest, it’s a bit of a combination of recipes. Other recipes I’ve tried come out dry, or gooey, but NOT this one! Isn’t it amazing how recipes change based on who is making them and their preferences? Adding a pinch more or less of this or that. There is so much history behind each recipe and I think that’s what makes them so special.

I went out of town last week and when I came back, my bananas were waaaay too ripe and looking sad, just sitting on my counter when I got back. I almost threw them away several times and then it hit me – BANANA BREAD! So I saved them until the weekend and then used them to whip up a few batches. They turned out so cute in mini loaf pans and were perfect to give away (don’t worry! I kept a few for myself, too! They freeze really well; just sit out on your counter a little before you’re ready to eat it!)

You probably already have most of these ingredients on hand already, so get to it! If you like bananas, you will love this recipe! I slice up a few pieces and eat it when I have my morning coffee. I’m almost embarrassed to admit how much of it I’ve eaten this week and it’s only Wednesday… 😉

Easy Homemade Banana Bread

Ingredients

  • 3 or 4 bananas (ripe – “the riper the better!” as my Mammaw says 🙂 )
  • ⅓ cup melted butter
  • 1 egg
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1½ cups of flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Use Crisco and flour to grease mini loaf pans.
  3. Peel + mash the bananas.
  4. Stir in melted butter, egg, sugar, vanilla, baking soda, and salt. Stir well.
  5. Add flour and stir well. Pour into loaf pans (about half full).
  6. Cook for 1 hour; make sure toothpick in center comes out clean.

Let cool for about 5 minutes and then remove banana bread loaves from pan and let cool on wire rack.
Next time I make this, I think I’m going to add some miniature chocolate chips, or maybe some finely chopped walnuts. You can also use a larger loaf pan if you’d like!

This would be great to make ahead and freeze, or even sweet little treat to gift someone – wrapped in cellophane bags and tied with ribbon! Let me know in the comments if you try this recipe for yourself!

Get That Brew Right | At-home Coffee Tips

Coffee + adulthood just go together, don’t they?! It’s a must if you want to keep up with your neverending list of responsibilities. I didn’t start drinking coffee until I started my first job after college. Some days, I had to be at work at 4am, so that nasty office coffee kept me awake for those long 9 hr days.  Hard to believe that was almost 8 years ago! When I drink coffee now, unless I’m desperate, it has to be GOOD!
 I caught an episode of The Kitchen on Food Network with a segment all about coffee a few weeks ago and had to try out their recommendations.

So I headed to the store and loaded up on all the necessities required for some fancy coffee brewin’ and talked the hubby into playing photographer for the afternoon while O napped.

We just recently started grinding our own coffee beans at home and it really makes a difference! The smell of the coffee beans is amazing! I love opening the container up every morning.

Coffee Brew

 

Easy Flavored Coffee: Drop a cinnamon stick – whole or broken in half – into your coffee filter with the ground coffee, then brew as usual. I was short on cinnamon sticks the first time I tried this out, so  I used ground cinnamon in place of the cinnamon sticks. I have to say, the sticks added more flavor, but the ground cinnamon worked just fine if you’re looking for something simple to spice it up a little.

Coffee Brew

 

Simple Caramel Cafe au Lait: Place a square of your favorite caramel-filled chocolate bar in the bottom of a coffee mug. Pour the hot coffee directly over the chocolate, then add warm milk or cream and stir until the chocolate dissolves. You could take this in so many directions! White Chocolate with peppermint would be great, Hazelnut and chocolate… ooooh, the possibilities are endless! And now I want chocolate! 😉

Coffee Brew

Vanilla Syrup: Simple syrups are so easy to make and add a kick of flavor to your tea or coffee. For the vanilla syrup, you will need to heat a vanilla bean pod, sugar and water in a saucepan until the mixture comes to a simmer. Let the liquid cool till it thickens into a syrup. You can make the homemade syrup a bit sweeter and store in a mason jar, adding the syrup to your iced or hot drinks whenever you want!

Coffee Brew

Maple Whipped Cream: Now, this is a personal concoction I came up with during the holidays! I used maple syrup in place of white sugar to sweeten my coffee and would kick it up with heavy whipping cream as a special treat. Blend together heavy whipping cream, maple syrup and just a bit of white sugar until it forms peeks. I would drop big spoonfuls into my coffee. This really could qualify as a dessert! If you ONLY try one of these coffee recipes today, do yourself a favor and add some maple whipped cream to your next cup-a-joe!


I would love to know if you try any of these tips + which one was your favorite. Sometimes it’s just nice to be able to make a jazzed up coffee at home, without running out to grab one everytime a craving hits! You can find us on Instagram @thewildrevival

 

If you try any of the coffees, make sure to use #TWRBrews and let us know what you thought!  

Super Easy Pumpkin Pie Recipe | Thanksgiving Prep

It’s the week before Thanksgiving so now it’s time to prepare for the busy month ahead. But first, let me say what a good month #RestfulNovember has been! We’re looking forward to being gathered around the table with our loved ones. Maybe you’re hosting Thanksgiving dinner at your house like Amanda and her husband are, or maybe you’re house-hopping like my husband and I will be doing. One thing is for sure — I will be making several pumpkin pies next week and THIS is the no-fail recipe I’ll use!
 
 If you’re a guest, do what I did: tell the host that you’ll make the pies this year. It will be a weight lifted off of their shoulders. It tastes completely homemade but there are a few shortcuts… and I promise, no one will ever know the difference! 😉
 
Are you ladies ready for how easy this pie is?! If you do it my way, you’ll use just 5 ingredients! 



Semi-Homemade Pumpkin Pie Recipe:

Ingredients needed:
1 (15 oz.) can pumpkin (I use Libby!)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tablespoon pumpkin pie spice
**1 frozen traditional pie crust (comes already in a tin pan) 
 
Directions:
Set out your prepared pie crust. Use a medium size bowl to mix the following ingredients in: pumpkin, eggs, milk, and pumpkin pie spice. Mix those together until smooth and creamy. Pour mixture into prepared pie shell. 
 
 
Now for the baking! Bake for a full 15 minutes on 425 degrees, long enough for the edges of the crust to get golden brown. (Note: place a thin piece of tinfoil around the edges of the pie crust to keep the edges from getting too brown too fast.) Then reduce the temperature to 350 and bake for about 40 minutes. Every oven is different; check it around 30 mins by sticking a butter knife in the center of the pie. If it comes out clean, then it’s done. If it’s still a little “soupy,” continue baking for 5 or so minutes at a time until pie is completely done.  

 

**If you don’t want to use a frozen pie crust, you can use rolled pie crust instead (Pillsbury brand; usually found in the refrigerated section with the biscuit dough and pre-made cookies) and then just roll the crust out into a 9 inch glass pie pan, sprayed first with PAM. Using a frozen crust is so much easier though, and the edges of the crust are already pretty. So that means LESS WORK for you! I’ve made this recipe both ways and liked them both. And if by some act of magic you’ve got extra time, you can make your own pie crust! Also, I don’t always bake at 425 and then reduce the heat to 350. Sometimes I just bake it at 350 degrees for a little longer amount of time. Either way will work! 
 
There you have it! Super easy, semi-homemade pumpkin pie. My mom and I make this pie recipe every year! I hope you’ll try it for yourself! You’ll spend less than an hour in the kitchen and that will free up more time for you to prop your feet up and visit with family. Sounds like a win-win to me. 
 
 
Pie Recipe
 
 
Ok, now I’m drooling and I’m not sure if I can wait till next week to make this again… Oh, the struggle!
 
 
Scroll To Top