My daughter, Mel, and niece, Mandy, are both amazing cooks. So, when either of them calls or stops over with a new recipe that they have tried and loved, I’m always excited to test it in my own kitchen.
The other night it was Mel’s turn to entice me into making a new recipe she’d found for cinnamon-honey butter. She said it was absolutely delicious on top of the banana bread she’d made. If that wasn’t enough to make my stomach growl-she just HAD to send photo’s from her phone!
So of course I told her to email me the recipe-and headed to my kitchen to make a couple of loaves of my own banana bread.
Later I opened the email Mel sent with the link to the recipe! ( You can find it here!) Imagine my surprise, when I saw the ‘special butter’ was the very same yummy butter that I’d recently eaten (and LOVED), at the Texas Roadhouse restaurant!!!!
Let me tell you- this butter may have been yummy on the variety of breads and rolls served at the restaurant -but it is OUT OF THIS WORLD scrumptious- on banana bread!!!
I can’t wait to try it on some of my Pumpkin Raisin Bread!
Here is what you’ll need for the banana bread:
1 cup white sugar
1/2 cup shortening
2 tablespoons milk
2 cups flour
1 tsp baking soda
pinch of salt
2-3 ripe bananas (mashed)
Preheat oven to 350. Cream sugar and shortening in a large mixing bowl. Add eggs and milk. Beat well. Add flour, soda and salt. Stir. Fold in bananas. Place in two small loaf pans or one large. Bake for 45-50 minutes, or until toothpick comes out clean.
For more homemade recipes-be sure to check out the- ‘FROM MY KITCHEN’ page! I’ll be making a few changes to that, and other pages, very soon!!
Wishing you all a FANTASTIC Friday!