Baking and Making

I spent this morning baking and making a bunch of stuff. I loaded up on the groceries the other day and realized that I'm never going to get through it all. So, it was banana bread. But this recipe has rum-soaked raisins and coconut in it.

I bought some basil for a tomato, basil, fresh mozzarella salad. Had plenty left. Made a basil dressing for a change instead of the usual pesto.

Granola. Used that last of the coconut and my cashews to make some granola. Made the mistake of trying to bake it along with the banana bread so it got a little burnt. Not inedible. Just really extra toasty. Raisins get added in later. I'm feeling inspired to make some salads. I still have more tomatoes, avocado and grilled vegetables from last night's bbq action. We also did a kalbi flank steak, which turned out perfect! Oh, and these potatoes on the grill. Can I say, YUM?

Banana Bread Recipe

1/2 cup golden raisins
1/3 cup Jamaican rum
1/2 cup unsalted butter
1/2 cup light brown sugar
1 egg
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp nutmeg
1 tsp ginger
3 very ripe bananas
1/2 cup shredded coconut

1. Grease and lightly flour loaf pan, 9x5 inches
2. Place the raisins and rum together in a small saucepan. Bring to a boil, then simmer 10 minutes. Set aside to cool.
3. Using an electric mixer, cream the butter and sugar together in a mixing bowl. Add the egg and beat until light and fluffy. Beat in the vanilla.
4. Sift the flour, baking powder, soda salt, nutmeg and ginger together and add to the butter mixture alternately with the mashed banana, stirring well after each addition.
5. Gently fold in the coconut and raisins. Pour evenly into the prepared pan.
6. Bake in a preheated 350-degree oven until done. Cool 30 min, then invert on a wire rack and cool completely!