Monday, September 9, 2013

Life Hacks

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Baking Small ~ Blueberry-Banana Bread

For me, it doesn't make much sense to bake using full-size pans anymore. DH (Dear Hubby) and I are empty nesters and won't finish a standard size loaf of quick bread anymore. Or maybe I should say, DH won't but I will.  Not good.  So to remove temptations and end the waste, I decided to bake smarter.  I found smaller pans that can  make individual size portions or  enough for two or three portions.  So, by doubling a batch of quick bread (to use up all the bananas) I was able to bake several small sized portions.  They are also the perfect size for after school snacks or a treat.

I wrap each individual loaf in plastic wrap and then put them all in a Ziploc freezer bag.  I am able to take out only what I need, when I need it.

So next time you think about making something like a quick bread or even meatloaf, try using smaller pans and enjoy baking smarter.  You'll love the convenience without the waste.


  • Butter, for greasing the loaf pan
  • 1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
  • 1 cup (about 4 ounces) fresh blueberries


Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

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