Easy banana bread recipe

This banana bread recipe is easy, fast and delicious! Banana bread is a must in our household and you can bet, whenever I make it... it does not last! This recipe is also extremely easy as well! You can mix everything in one bowl and change up the amount of sugar and bananas if you like! Melted butter adds a great flavor so be sure not to miss that part! 

You can add whatever you like to this bread recipe! Toss in a cup of chopped nuts, raisins or chocolate chips if you want! You can also pour the batter into muffin tins to make muffins instead! The possibilities are endless!

Here is what you need for this amazing bread recipe:

2-3 very ripe bananas, peeled.

1/3 cup of melted butter

1 tsp of baking soda

Pinch of salt

3/4 cup of sugar (1/2 cup if you want less sweet, 1 cup if you want more sweet)

1 large egg, beaten

1 tsp of pure vanilla extract

11/2 cups of all-purpose flour

Directions

Preheat the oven go 350 degrees Fahrenheit (175 Degrees Celsius), and butter a 4 X 8 inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. I used a separate bowl and then added the banana to the bowl of my stand mixer. Melt the butter and add to the bananas. I used the same bowl I mashed the bananas in for this.

Mix in the baking soda and salt. Then you'll want to stir in the sugar, beaten egg and vanilla extract. Lastly, gradually mix the flour in until no large lumps are present (little ones are alright, be sure not to over mix)

Pour your batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350 degrees Fahrenheit, or until a tester inserted into the center comes out clean.

Remove from the over and cool completely on a rack. Remove your banana bread from the pan and slice and serve. A bread knife works well for this step, it makes it so your slices aren't crumbly! Enjoy! This recipe can be frozen for 3-6 months. We use a food saver vacuum sealer and have had bread last well over six months. I will sometimes double or triple the batch and freeze a few loaves for later. I just pop the frozen bread out of the freezer and put it into the fridge to thaw overnight. Also, don't forget to label your bread if you are freezing some for later.

Slow cooker chicken fajitas

First off, here is what you need:

Frozen chicken breast, onion, bell peppers (green & red), salsa, tortillas, various toppings such as lettuce, guacamole and sour cream.

Here is what I started off with. The salsa was homemade, of course! :)

Slice the bell pepper, chop up just enough onion to fill 1/2 cup and slice the rest up.

Place the chicken breast into the crock pot and add all of the other ingredients on top of that.

Cook on high heat for 5-6 hours. Stir every once in a while. 

After everything finished cooking, I shredded the chicken and placed it back into the slow cooker and set it on warm. Serve in tortillas with toppings of your choice.

Crock pot French dip sandwiches

To start off our crockpot challenge, we decided to make some French dip sandwiches. We picked up a nice sized rump roast, 2 cans of beef consommé, and a package of sub rolls.

Here are the main ingredients (pictures above)

To start off, we placed the roast into the crock pot.

We then poured the beef consommé in, making sure to splash some onto the beef itself. And that was it! As simple as that :)

We set the crock pot for 6 1/2 hours and did some housework while dinner slowly cooked. I had it set on high, but you can also cook it at low for 8-10 hours.

After the roast finished cooking, I took it out of the slow cooker, trimmed off the fat and shredded the meat. I added the meat back into the pan and set it to warm for a half hour, I love how the juices soaked into the meat, making it more flavorful! You don't have to do that part, it is completely optional. You can just remove the meat form the cooker, shred it with a fork and set it aside. Don't forget to spoon our some juice for dipping ;)

The final product! It was delicious! :) 

The recipe:

Ingredients:

A 2-3 pound rump roast

2 (14.5 ounce) cans of beef consommé

4-6 hoagie rolls, toasted.

Place the roast is a greased slow cooker (3 1/2- 5 quart). Pour the consommé over the top. Cover and cook on low for 8-10 hours or on high for 5-7 hours. Remove roast and shred with a fork. Save the extra juice for dipping. With the pulled beef, add it to a toasted or I toasted hoagie (I toasted ours) and enjoy! Don't forget to put the juice on the side for dipping.