Since it is officially spring (although it doesn’t feel like it at time with this crazy weather), a zucchini salad with red peppers is the perfect salad for the season. It is crunchy, creamy and fresh at the same time. The mint gives it its freshness while the cream cheese makes it creamy. I added cilantro because I think cilantro makes any salad better.
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Plantains with Avocado and Mango
It was so fun to have Pearl over again! We made a platter with plantains, avocado, beef and mango. We made a sweet and sour sauce to go with it. This sauce is the bomb! The first time that I made this sauce, it was by mistake LOL. I was trying to make another sauce and it didn’t work out the way I wanted. So, I started thinking on the fly and ended up with this sauce! It’s my go to sauce for red meat now. Relatively easy to make and a great addition to this platter!
[Read more…] about Plantains with Avocado and MangoHow to make banana bread
What do you do with your overripe bananas? Do you throw them away? Well, you don’t have to. Here is my go-to banana bread recipe that I use quite often. It’s very easy to make and all you need is a bowl, a fork and a whisk!
How to Make Banana Bread
Ingredients
Scale
- 3 ripe bananas
- ¾ cup Sugar
- 2 cups flour
- 3 eggs
- 1 stick butter (melted)
- 2 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat oven at 325 F.
- Mash the bananas in a bowl with a fork and add the vanilla. You can add some milk in case the bananas aren’t soft enough.
- In a separate bowl, mix the sugar and butter
- Add the bananas to that mixture
- Swift with flour, baking powder and salt
- Add a third of the flour to it, mix.
- Add an egg , mix.
- Alternate the flour and eggs while mixing.
- Put in the oven for 1h 1omin.
- Let it cool before remove it from the mold.
- Tip: To make sure that it is fully baked, put a toothpick at the center of the cake and if it comes out dry, your banana bread is ready.