Lemon Chia Seed Cookies

Now that it is December and we are in the midst of the holidays, it is great to have some treats around the house for when guests come over and for you to snack on.  And while we love the traditional sugar cookies and gingerbread, it is nice to have something a little lighter and unique on hands in the midst of all the normal sweets.  We love these lemon chia seed cookies because they have a nice tangy flavor, but are but unexpected, which makes them so great for the holidays!

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• Dash of salt
• 1 tbsp + 2 tsp chia seeds
• 1/2 cup butter/margarine, softened
• 3/4 cup sugar
• 2 tsp lemon juice
• 2 tsp grated lemon zest
• 1 egg, beaten
• 1 tsp vanilla extract

 Instructions

1. Preheat your oven to 350*F.
2. In a large bowl, whisk together flour, baking powder, salt and chia seeds. Set aside.
3. Using an electric mixture, cream together butter/margarine and sugar until the mixture is light and fluffy. Add lemon juice, grated lemon zest, beaten egg and vanilla extract.
4. Gradually add the flour mixture to the wet mixture just just combined. Using a lightly floured rolling pin, roll the dough out over a floured, flat surface. Cut into desired shape and place on baking sheet.
5. Bake the cookies for 10-15 minutes until the edges are a light brown. Remove the baking sheet from the oven and let the cookies cool for a few minutes before placing on a wired rack to cool completely.
6. To make the icing, whisk together lemon juice and powdered icing sugar. Use a spoon to drizzle the icing over the cooled cookies.

{recipe and image via}

Nourishing Chicken Soup

As the weather gets colder and we try to stay healthy, it is important to feed our bodies delicious and nutritious foods.   We love making soups in the fall and winter because they are comforting and always a crowd pleaser.  We love a classic chicken soup, and it is great whether you are sick or just want a traditional cozy supper.  This recipe with rice is a favorite because it is super simple and pretty much fool proof.  You can also modify it to add any ingredients you like :)

Ingredients

• 5 cups water  
•  15 oz chicken broth
• 1 skinless, boneless chicken breast cut into cubes or shredded
• 3 carrots, chopped
• 1 onion, chopped
• 3 stalks of celery chopped
• 2 bouillon cubes
• 1/3 cup whole grain rice
• salt and pepper to taste

Instructions

 

In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.  Add the chicken and cook for another 5 minutes.

{image via}

Green House Quiche

One of our favorite go to recipes is quiche!  It is the kind of dish that can be serves for breakfast, lunch, or dinner, and it is a super simple dish to make.  Quiches are great to take to a pot luck and you can put pretty much any vegetables you have on hand in them.  We always make sure to have pie crusts in the fridge because when you are in a pinch, quiche is the perfect meal to make!  One of our favorites is this broccoli cheddar quiche because it is so delicious and full of hearty ingredients.

 Ingredients

• 1 homemade or store-bought single-crust pie dough
• 1 tablespoon unsalted butter
• Coarse salt and ground pepper
• 6 large eggs
• 1/2 cup heavy cream 
• 1/4 cup milk
• 1 tbs dijon mustard
• 2 cups medium diced yellow onion (from 1 large onion) 
• 1 1/2 cups of diced vegetables
• 3/4 pound bacon, cooked and crumbled
• 1 cup shredded Gruyere cheese (4 ounces)

 Instructions

1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

{recipe adapted from here}

Yummy Pesto Salmon

This time of year seems to be an in-between phase when it comes to the seasons.  It can still be hot during the day but the temperatures cool off at night, but it isn't quite sweater weather yet.  We often find ourselves ready for some hearty fall meals but when you still have the air conditioner on during the day it seems a little odd to be eating beef stew for dinner.  That is why we love finding meals that are a great for transitioning from season to season and this pesto salmon is perfection!  We love how you can still use summer veggies, but the colors remind us of fall and it is a dish that can be made any season.  It is a crowd please and we know you are going to love it too :)

Ingredients

• 4 (6 oz) skinless salmon fillets
• 1 1/4 lbs fresh green beans, ends trimmed or 1 lb (medium/thin) asparagus, tough ends trimmed
• 3 tsp olive oil, divided
• Salt and freshly ground black pepper
• 4 Tbsp pesto, homemade or store bought (half a recipe of the homemade is enough)
• 4 tsp fresh lemon juice
• 1 pint grape tomatoes, halved 

Instructions

• Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans 3 minutes, then carefully drain (asparagus doesn't need to be boiled before baking).
• Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice over each fillet. Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly you want the heat to be able to circulate well).
• Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 - 28 minutes (cook time will vary depending on thickness of salmon). 

{recipe and image via}

Picnic at the Beach

One of our favorite summer activities with the family is definitely going on picnics!  If you live near the ocean, a lunch or dinner picnic on the beach is such a great way to spend the weekend, but even if you don't live near the water you can take a delicious picnic to a local park!  When it comes to preparing the meal, we like to keep things simple and make food that is easy to eat and travel with.  Today we are sharing 3 of our go-to picnic items and we hope you love them as much as we do!

In the summer, we love eating salads for lunch and dinner because there are so many great fresh vegetables available.  Make individual salads by using recyclable containers.  You can make a yummy layered cob salad, a chopped salad, or pretty much any type of salad you want!  Bring one container of dressing and let everyone put dressing on their own salad at the picnic :)

 

 No picnic would be complete without fresh fruit!  Cut fruit into bite size pieces and then put it on skewers.  These fruit skewers are great because they don't require a plate or fork, and the kids love them!

 

And who can forget about dessert! One of our favorite summer desserts is a big batch of lemon bars.  Nothing says summer like yummy citrus lemon bars, and this recipes is hands down the best :)

Ingredients

For the Crust:
• 1 3/4 cups all-purpose flour
• 2/3 cup powdered sugar, plus extra to sprinkle on bars
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
For the Filling:
• 4 large eggs
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons grated lemon zest, from 2 large lemons
• 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
• 1/3 cup milk
• Pinch of salt (about 1/8 teaspoon)

Instructions

1. Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
2. Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
3. For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
4. Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.

 Happy Picnicking!

[images 1, 2, 3]

Protabello Burgers

Did you know that you can make an impact on the environment based on what you are eating?  Eating foods that are easy to compost, and then actually composting them in your own home/yard, is a great way to do your part in keeping our planet clean.  Today we are sharing our favorite Portabello Burgers and we know you are going to love them!  One of the great things about them is that if there are any leftover scraps on anyone's plate (which we doubt there will be since they are so good) you can just put it in the compost pile and it will easily decompose!  You can serve these with buns or without, and we love them with sweet potato fries (also compostable!)

Ingredients

• 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
• 2 cups cooked black beans, rinsed and divided
• 1 cup minced broccoli, fresh only
• 1/2 cup red onion, minced
• 3 XL eggs, beaten
• 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
• 1 Tbl Montreal Steak Seasoning
• 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
• 2 Tbl minced garlic
• 3/4 cup fresh grated Parmesan
• Olive oil

Instructions

1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
3. Mix just until coated.
4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.

{recipe & image via}

Summer Sandwich Perfect for Showers

If you are hosting a baby shower or a bridal shower this summer, the food is always one of the biggest parts to plan.  When hosting a group of people for a shower, we love to offer foods that are simple, colorful, and healthy!  One of our favorites is this delicious Avocado & Tomato Sandwich that is perfect for any occasion.  We love that it is vegetarian, you don't need a fork and knife to eat it, and all of the ingredients are in season during the summer.  We always try to use locally grown tomatoes and fresh bread from our local bakery to make it a bit more special :)

Ingredients

Serves 4 (double or triple depending on guest count)

• 1 pound (scant 2 cups) fresh ricotta
• Zest of 2 lemons
• ¼ cup extra-virgin olive oil, plus 4 teaspoons for drizzling
• 2 pinches coarse kosher salt
• 1 pinch ground black pepper
• 4 long, even slices of very good bread
• 2 large, perfectly ripe avocados (approximately 18 ounces), at room temperature
• 1 pint mixed-color grape tomatoes, cut in half horizontally (you won't use quite the entire pint)
• 8 red pearl onions equaling 2-3 ounces, thinly sliced into rounds (or equivalent in thinly sliced red onion)
• 4 teaspoons toasted sesame seeds
• Skin of 1 preserved lemon, flesh removed, finely diced
• ½ teaspoon toasted poppy seeds

 Directions

1. Mix the ricotta with the lemon zest, ¼ cup olive oil, and salt and pepper, and set aside.

2. Arrange slices of bread on a cutting board and divide the ricotta mixture evenly among the four slices. Spread into a generous even layer.  If you want your pieces to be smaller, cut the bread into desired size.

3. Split the avocados, remove the pits, and slice each half into even slices without cutting all the way through the leathery skin. Then, with a soup spoon or a flexible rubber spatula, release the flesh and arrange the slices neatly and evenly among the bread slices.

4. Artfully and attractively arrange the tomatoes by nesting them into the soft avocado. Then arrange the red onion slices over the tomatoes.

5. Garnish each sandwich with the sesame seeds, the preserved lemon skin, and finally, the poppy seeds.  Transfer to plates and drizzle with olive oil.

******

We love how this recipe doesn't need to be baked, and it can be whipped up in no time!  Make sure to check out Our Green House for beautiful shower gifts and great pieces for entertaining. 

{Recipe and image via House Beautiful}

Sauteed Dandelion Greens

In honor of celebrating the dandelion this week, we are sharing a delicious dandelion greens recipe today!  Dandelion leaves have a bitter flavor that is great for digestion and is full of antioxidants.  The bitter flavor of dandelions increases saliva production which is an important part of breaking down food.  Even adding just a few chopped up dandelion greens to your daily salad will help assimilate your body to their bitterness and will help aid in digestion.  And if you have a whole lot of dandelion greens in your yard, try out this delicious sauteed dandelion greens recipe!

Ingredients:

• Large bunch dandelion greens, rinsed of dirt and rough chopped with stems
• 2 tablespoons olive oil
• 5 garlic cloves, sliced thin
• 1 teaspoon crushed red pepper
• 1/2 cup vegetable broth
• 2 tablespoons pine nuts
• Juice from 1/2 lemon
• Salt and pepper to taste
• Splash of hot pepper vinegar sauce (apple cider vinegar can be used instead)

Directions

• Heat olive oil over medium heat until shimmering in a sauce pan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.
• Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.
• Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

{recipe and image via}

Protobello Eggs Benedict

When it comes to weekend meals, brunch reigns supreme.  Whether brunch is at your local diner, or at home, it is such a comforting and delicious meal.  We enjoy all of the classics such as belgian waffles, a big stack of pancakes, and omelets, but a favorite is Eggs Benedict!  We know this dish is definitely not calorie friendly, so we wanted to create an option that was a little healthier and more hearty.  That is when we came up with the idea of substituting the English muffin for a portobello mushroom, and it is divine! Not only does this make a great brunch meal, but we have also been known to make it for dinner every once in a while too ;)

 

Ingredients

Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Mushrooms & Egge

4 Portobello Mushroom Caps

4 Eggs

Pot of water

2 tbs white vinegar

Instructions

Preheat oven to 400 degrees. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender.

While mushroom is cooking, prepare the Hollandaise sauce: 

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Prepare the Eggs

Fill a large saucepan (9-inch minimum) with 2-3 inches of water. Add vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels.

Assemble
Place one mushroom cap on each of 4 plates. Top with a poached egg, and a spoonful of hollandaise sauce. Garnish with chives, if desired. Serve immediately. (If you like, add Canadian bacon, bacon, prosciutto, or any other type of thin breakfast meat to the mushroom cap).

{Hollandaise recipe, mushroom recipe, image}

Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans

If you love pasta but can't eat gluten or grains, then you probably are familiar with using vegetables as a noodle substitute.  We have shared a delicious shimp dish using 'zuchini pasta', and today we wanted to share a favorite recipe using spaghetti squash!  Some people can be intimidated by spaghetti squash, but it is actually a really simple squash to cook and it is so yummy.  This spaghetti squash dish combines spinach, feta, and white beans to create a flavorful and healthy dinner that everyone in your family will enjoy!

Ingredients

• 1 (14 oz.) cannellini beans, drained and rinsed
• 1 tbsp chopped fresh basil
• ½ tsp dried oregano
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp white wine vinegar
• 1 (3-pound) spaghetti squash
• 1 bunch spinach, washed and stems removed, about 6 cups (packed) leaves
• ½ cup chopped onion
• 2 garlic cloves, minced
• ½ cup crumbled feta cheese
• Salt and pepper to taste
• Finely grated Parmesan cheese

Instructions

1. In a medium bowl, combine cannellini beans, basil, oregano, 1 tablespoon olive oil, and white wine vinegar.
2. Using a large, sharp knife, pierce spaghetti squash in several places. Place the squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
3. Working in batches, stack the spinach leaves and cut across the leaves into ¼-inch wide strips.
4. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic. Cook, stirring constantly for 1 minute. Add the sliced spinach and cook until the spinach is just wilted, 1 to 2 minutes. Add feta cheese and the cannellini bean mixture. Cook until heated through, 1 to 2 minutes. Season to taste with salt and pepper.
5. Add bean and spinach mixture to the spaghetti squash. Gently toss. Place the mixture on a serving platter and serve with finely grated Parmesan cheese.

{recipe and image via}

Simple Salted Carmel Apple Tart

Here are Our Green House we love delicious and impressive recipes, but what we love even more are delicious and impressive recipes that are actually super simple to make!  When it comes to making desserts, we always try to find recipes that look and taste wonderful, but don't involve a crazy amount of time and effort.  That is why we love this simple salated carmel apple tart from Just A Taste!  Not only does it look like a masterpiece, but it tastes so good!

 

Ingredients:

1 sheet (half of a 17.3-ounce package) puff pastry, thawed
2 small Granny Smith apples
2 Tablespoons lemon juice
2 teaspoons vanilla extract
3 Tablespoons brown sugar
1 large egg
1/4 cup homemade or store-bought caramel sauce
Sea salt, for garnish (optional)

Directions:

Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.

Slice the apples into thin (about 1/4-inch) pieces. Place them in a large bowl then add the lemon juice, vanilla extract and brown sugar to the bowl, tossing to thoroughly combine. Set aside.

Unfold the sheet of puff pastry onto the lined baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork.

Shake off any excess liquid from each apple slice then arrange them on the puff pastry inside the border area.

Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the egg wash then bake the tart for 15 to 17 minutes until golden and puffed.

Remove the tart from the oven oven, drizzle it with caramel sauce and sprinkle it with sea salt. Slice and serve immediately.

{Recipe and image via}

Spinach and Strawberry Salad with Candied Cashews

Today we are excited to be sharing a recipe that was created by one of our favorite Boston based food bloggers! When the weather starts to get warm, we absolutely love making delicious salads for lunch and dinner.  When Austin whipped up this yummy spinach and strawberry salad we knew it was destined to become a summer staple.  It is fairly simple to make and packs a lot of flavor, plus we love when salads include brightly colored fruit and unique flavors!

We love how Austin used our salad tongs that are made from fallen Acacia Tortillis from East Africa.  They make the perfect hostess gift and are such beautiful pieces to have in your kitchen!

 

Make sure to check out Austin blog for the full recipe, as well as lots of other food inspiration and yummy recipes!  We love that his recipes are healthy, often vegan or vegetarian, and thoughtfully created :)

Italian Wedding Soup

Simple soup recipes that are super easy and don't take much time to make are a favorite all year round.  Being able to throw a bunch of ingredients in one pot and create a wonderful meal is really satisfying.  A new favorite that has actually been around for a while is Italian Wedding Soup.  The first time I made this soup I was so surprised at how easy it was to make and was even more surprised with how delicious it was!  The reason it is called a 'wedding soup' is actually because the flavors marry so well together, not because it is served at Italian weddings :)  Once you give it a try to will see why it got its name!

Ingredients

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth or bone broth (add 1 bouillon cube to bone broth to add extra flavor if desired)
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Directions 

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired. 

{image and recipe via}

Paleo Banana Bread {nut and grain free!}

Whenever we have overripe bananas in the house they always get turned into banana bread.  Traditional banana bread is delicious but it has lots refined sugars and white flour, making it more of a dessert item than a breakfast bread or healthy snack.  So after a tweaking an existing recipe a bit, we now have a sugar and grain free paleo banana bread that is a total winner!

Ingredients

• 1 1/4 Cup (about 4 ripe mashed bananas)
• 2 1/2 tbsp honey
• 2 tsp vanilla extract
• 3 1/2 tbs coconut oil (melted)
• 1/4 cup unsweetened applesauce
• 4 eggs
• 3/4 cup coconut flour
• 3/4 tsp baking soda

Instructions

• Preheat your oven to 350F.
• Grease and line a loaf tin and set aside.
• In a medium mixing bowl, mash your bananas and add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs.
• Mix in your coconut flour and baking soda and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter.  If your mix is extremely liquidy, add in coconut flour one teaspoon at a time (I don't recommend doing this unless your coconut flour is not very absorbent)
• Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
• If your banana bread is browning too quickly but isn't cooked in the middle, cover it with foil.
• Allow to cool completely before slicing.

 

{recipe modified from here - image via}