Elephant guardians storage jar. Available on our webshop or at www.etsy.com/shop/MaiaMingDesigns
My Aunt Diana is a great cook. Whenever we have a family get together at her house, she cooks up an amazing array of dishes. I am always so amazed at the quality, variety, and sheer volume of Chinese food that she makes us, not to mention the dessert selection! My Aunt Diana is very energetic, and has also published a cookbook, “Easy ‘n Healthy Cooking”, which includes a lot of family favorites of mine. (www.easyandhealthycooking.com)
My children’s personal favorite is her banana bread. At this point I think my recipe has diverged slightly from Diana’s, with the addition of walnuts, but it’s an amazingly easy-to-make and delicious banana bread.
1/2 cup or 1 stick of butter (~125 g.) at room temperature
1 cup sugar (or slightly less)
3 mashed, ripe bananas
1/2 cup flour
1/2 cup whole wheat flour
(you can also use a full cup of either flour instead of mixing the white + whole wheat)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup oatmeal
1 cup chopped walnuts
Preheat oven to 350º F (175º C)
Cream the butter, sugar and eggs together, then add the bananas.
Add the flour, soda, oatmeal and walnuts and mix well.
Grease 3 rectangular mini-loaf tins with cooking oil.
Pour the batter into three equal portions in each tin.
Sprinkle the tops of each loaf with poppy seeds.
Bake in oven for 25-30 minutes.
You can test to see if the center is baked with a toothpick. The tops should be browned with a nice muffin-like crust.
Serve with tea!
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