Recipe Type: Banana, Breakfast, Brunch, Fruit, Kid-Friendly, Kidney Friendly, Milk/Cream, Pan-Fry, Peanut Free, Pecan, Pescatarian, Spring, Vegetarian
Ingredients: 1 1/2 cups all purpose flour, 1 cup diced bananas (2 large), 1/2 cup finely chopped pecans, 1/2 teaspoon sea salt, 1/4 cup sugar, 2 cups buttermilk, 2 large eggs, 2 teaspoons baking soda,6 tablespoons (3/4 stick) unsalted butter, melted, Nonstick cooking spray or 2 tablespoons unsalted butter
Roasted Acorn Squash
This information is per serving.
Grilled Vegetable Pasta Salad
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Marbled Pumpkin Cheesecake
Photos Recipe Preheat oven to 325°. Cook lemon slices in a medium...
Photos Recipe Preheat oven to 450°F. Halve squash lengthwise and discard seeds...
Copyright © 2017. Science of Cooking