Honeydew!

And just in time to refill the woodbox, fix the kitchen sink, and plow out the driveway, too.

Though I’d be equally happy if he wanted to sit at the kitchen table and drink coffee and discuss the weather with me and eat all the chocolate-chip-pecan-cinnamon-banana bread I made in preparation for his arrival.  And the apple crisp.  And the turkey soup.  Honeydew is very fun to feed.

Honeydew is very fun, period.  And after a full month without him, I’m ready for some fun.  Welcome home, honey!

And just in case your darlin’ has been down in California for the last little while, living the oh-so-glamorous life of the commercial beekeeper, here’s a great ‘naner bread recipe that’s sure to please and can withstand the United States Postal Service, too:

Cinnamon-Pecan-Chocolate Chip Banana Bread

  • 1/2 cup vegetable oil
  • 3 cups flour
  • 2 cup sugar
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs, lightly beaten
  • 6 bananas, mashed (2 cups mashed banana)
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/2 cup cinnamon chips
  • 1/2 cup toasted pecans, plus another 1/2 cup
  • 2 tsp cinnamon
  • 1 tsp nutmeg

Pre-heat the oven to 325°F .

Grease and flour a standard size Pyrex dish – this recipe is big enough to make a “sheet cake” of banana bread, perfect for dividing into plastic containers for gifting.

In a large bowl, whisk together the flour, salt, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chips and pecans (do not overmix!) and pour into the prepared pan. Take the remaining 1/2 cup pecans and garnish the top.  Bake until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes, then turn out and cool completely, right side up – for the last 15 minutes of baking, I turned up the heat to 350 to crisp the edges and top of the bread.  ‘Cause that’s the way I like it.  Enjoy!

Adapted from the Rachael Ray recipe.

2011.  Glacier County Honey Co.  All Rights Reserved.

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