Über Moist Banana Bread

This is by far my absolute favorite banana bread recipe.  There are two things that make this bread unique.  First, it has sour cream in it which gives it an extra dose of richness and moisture.  Second, the bananas are sliced so you get these big bursts of creamy banana goodness.  I use pecans or walnuts, depending on what I have.  Lately I've been making individual sized "loaves" using 2 muffin tins.  These are just the right size for my kids to have for a snack.  I sprinkle the nuts on top rather than mixing into the batter which makes them look pretty and is easy for my daughter to pick off. :)

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1/2 c. butter, melted
1 c. white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1/2 c. chopped pecans
2 medium bananas, sliced

Preheat oven to 350 degrees.  Grease a 9x5 inch loaf pan, mini loaf pan (4 loaves) or 2 muffin tins.

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake for 60 minutes for a large loaf, 30-40 for mini loaves or 20-25 mins. for muffins.  Do the toothpick test to see if they are done for sure. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Best Ever Grilled Shrimp Kebabs

Shrimp are one of those foods that can be disgusting or divine in my opinion.  It all depends on how fresh they are and how they are prepared.  My best advice is to use the freshest shrimp you can find, use them the day you buy them, don't overcook them and eat them as soon as they come off the grill.  As soon as they are opaque they are done.  It only takes a few minutes.  Pull them off in time and you will have delicious, succulent bites rather than chewy gobs.

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1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon or 2 limes, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached

skewers

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, S&P. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Strawberry Vanilla Pancakes

Okay, so I'm definitely on a strawberry kick.  But how can you not load up on these delicious things when they're in season?!?  I'm hoping to make some strawberry jam this week, but until I post that recipe try these delicious pancakes on for size :)

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1 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup milk

2 tablespoons vegetable oil

2 tablespoons vanilla extract

1 cup chopped fresh strawberries

In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.               

Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.