I was in Dallas recently, and when in Dallas, one EATS.
I snagged two blog-worthy burgers during my stay. One cheapy and one not so cheapy.
First, a cheeseburger at Texas' first IN-N-OUT!!! Total fast food splurge, but so worth it.
Second, the Scottish Salmon Burger at The Porch.
Salmon, Arugula, Avocado, House Made Pickles, Dill Aioli, Tomato & Caper Vinaigrette, on a House Made Whole Wheat Bun.
Ok, enough about delicious burgs. Let's talk about my insane banana bread that I made this weekend.
I had 3 nanners sitting on my counter this morning that had seen better days, but we all know that sad bananas = amazeballs banana bread.
I also had buttermilk leftover from a cornbread that I made last week, and thank heavens I did, because it made this banana bread OFF THE CHARTS moist. I also added some dark chocolate chips, coconut, and cranberries to the batter. Best banana bread to date :)
I hope you had a fantastic, long weekend! You are loved!
Buttermilk Banana Bread
- 3 small, ripe bananas - mashed
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup buttermilk
- 1 tsp vanilla extract
- 1 3/4 cup whole wheat flour
- 1 cup dark brown sugar, packed
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut
- 1/2 cup dark chocolate chips
- 1/2 cup dried cranberries
- Preheat oven to 325 degrees.
- Butter and flour a medium-sized loaf pan.
- In a large bowl, mix your wet ingredients together with a rubber spatula: bananas, eggs, vegetable oil, buttermilk, and vanilla.
- In a separate bowl, mix your dry ingredients together with a fork until well blended: flour, sugar, cinnamon, baking powder, and salt.
- Add dry ingredients to wet ingredients and mix until barely combined. Fold in coconut, dark chocolate chips, and dried cranberries.
- Bake at 325 degrees for 1 hour, or until the middle of the loaf is set.
- Let it cool completely before removing from pan.