Yummy Banana Bread

YIELD 4 mini loaves


  • 5 to 6 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 2/3 cup (76g) butter, unsalted or salted, melted
  • 1 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 1 1/2 cup (150g) sugar
  • 2 large egg, beaten
  • 2 teaspoon vanilla extract
  • 3 cups (205g) all-purpose flour


  1. Preheat the oven to 350°F (175°C), and butter a 4 x 8-inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. I started to check at about 40 min baking time. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked..
  5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Homemade Sloppy Joes


  • 1 Tbsp butter
  • 1 tsp olive oil
  • 1 lb. ground beef
  • 1/3 green bell pepper, minced
  • 1/2 large yellow onion, minced
  • 3 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 2/3 cup ketchup
  • 1/3 cup water
  • 1 Tbsp brown sugar (or less, if you prefer)
  • 1 tsp yellow mustard
  • 3/4 tsp chili powder
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp black pepper
  • dash of hot sauce (optional)


  • Heat butter and oil in large skillet over MED/MED-HIGH heat.  Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes.  Transfer to colander to drain.
  • Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.  Add garlic and cook 30 seconds or so, until fragrant.  Add beef back to the skillet and add tomato paste.  Stir well.
  • Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper.  Stir well to combine.
  • Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking.  Remove from heat and serve over toasted buns.

Honey Mustard Tenderloin


  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 (1-pound) pork tenderloins
  • 1 pound fresh green beans
  • 1/2 teaspoon fine sea salt


1. Preheat the oven to 425°F.

2. Make the honey mustard: In a small bowl, stir together the mustard, honey, olive oil, salt, and pepper.

3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat until the oil shimmers and runs easily when you tilt the pan. Spread the honey mustard evenly over both pork tenderloins and place them in the pan. Sear for 3 to 4 minutes, working in batches if the pan is overcrowded by both tenderloins, until a crust starts to form on the bottom, then flip the tenderloins and sear for 3 to 4 minutes on the second side. Turn the pork one last time, then transfer the pan to the oven. Roast for 15 minutes, or until an instant-read thermometer inserted into the pork registers 145°F.

4. Remove from the oven (keep the oven on) and tent the pork with aluminum foil. Let rest for 5 minutes, then thinly slice one tenderloin and set aside. Transfer the remaining tenderloin to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Reserve the drippings in the pan for serving.

5. Put the green beans on a rimmed baking sheet, drizzle with the remaining 1 tablespoon olive oil, and toss to coat. Spread the green beans over the pan in an even layer and sprinkle with the salt. Roast for 15 minutes, or until bright green and tender. Remove from the oven.

6. Serve the sliced pork topped with the pan drippings, with the green beans alongside.

NOTE: To make gravy add milk to the drippings