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
Stuffed Chicken Breasts
This information is per serving.
Jamaican Jerk Chicken
Bourbon Barbecue Sauce
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
Pumpkin Pie Cupcakes
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking