Banana Bread

7-9-2019 Tuesday
I made this tonight to bring with the kids when I drop them off at Matthew and Lauren's house tomorrow. I also want to bring some to work as a farewell for the teams that are moving to another building on Friday.

I originally wanted to try making it in the bread machine but I was more drawn to this one. I was happy when I read that it only makes one loaf pan. Then I couldn't even find my loaf pan so I ended up making it in muffin pans which turned out really good. perfect color, nice and moist.
I used 1/2 cup white sugar and 1/2 cup brown sugar. I can't wait to try adding cocoa powder to make it chocolate next time. ** it finished baking in about 35-40 mins in muffin pan** made 16 muffins

EASY BANANA BREAD (NO MIXER!)

5 from 9 votes

• Yield: 10 servings
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10minutes
• Course: Bread, Breakfast
• Cuisine: American
• Author: Sabrina Snyder

Easy Banana Bread made with ripe bananas and sour cream is the PERFECT combo of moist and fluffy, and ready in only 60 minutes!

INGREDIENTS

• 1/2 cup butter melted
• 1 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 medium ripe bananas
• 1/2 cup sour cream
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

US Customary - Metric

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat oven to 350 degrees and butter and flour a 9x5 loafpan.
2. In a large bowl, whisk together butter and sugar before adding in the eggs, then the vanilla, then the sour cream and finally the bananas.
3. Add the flour, baking soda and salt, whisking it until just combined into the butter mixture until smooth.
4. Add the mixture to the loaf pan and bake for 60 minutes or until a toothpick comes out clean
5. Source: https://dinnerthendessert.com/banana-bread/#wprm-recipe-container-37647

Maple Rosemary Grilled Chicken

Had some breast fillets and decided to give this recipe a try. Turned out really good even though I used dried rosemary and honey mustard instead of Dijon.  I also used sunflower oil because I was out of olive oil.  It needed longer than 10 mins. Turned out juicy and even though I only marinated for a couple of hours, it still had flavor. 
Will do this again. 

MAPLE ROSEMARY GRILLED CHICKEN

yield: 6 SERVINGS

prep time: 45 MINUTES

cook time: 10 MINUTES

total time: 55 MINUTES

Truly the best grilled chicken ever! It’s wonderfully sweet and savory with just so much flavor with the simplest marinade!

INGREDIENTS:

• 1/2 cup maple syrup
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 shallot, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon
• 3 cloves garlic, minced
• Kosher salt and fresh ground black pepper, to taste
• 6 boneless, skinless chicken breasts
• 2 fresh rosemary sprigs

DIRECTIONS:

1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Preheat grill to medium high heat.
4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
5. Serve immediately, garnished with rosemary, if desired.

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This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/06/24/maple-rosemary-grilled-chicken/