Best Banana Bread

Banana bread is like a blanket. One bite feels like that moment when you first tuck your feet into bed and pull the covers up to your neck. Warm, cozy and comfortable...

How bout that poem? Ya it was a stupid as you were thinking it was. But in all honesty banana bread is an ultimate comfort food. Anything you can eat for breakfast, dessert or a snack is a win!

This recipe makes some tasty batter and even better bread. You will get one or two loaves from this recipe depending on the size of pan you use. I like to use the disposable foil pans you can find at the grocery store and bake up a couple of loaves. Wrapping one up and using as a hostess gift and freezing the other to pull out for breakfast when I have company in town.

Banana Bread
yields (1) 9x5in or (2) 8x4in loaves

Ingredients: 
6 Tbsp. unsalted butter, softened
1 1/2 cup white sugar
2 eggs
4 tsp. milk
1 tsp. vanilla extract
3-4 overripe bananas
2 cups all purpose flour
1 tsp. baking soda

Directions:
Preheat your oven to 350 degrees. Grease one or two loaf pans, depending on what size you are using, with cooking spray and set aside.

In the bowl of an electric mixer, beat sugar and butter on medium for two minutes. Scrape the sides then add the eggs one at a time. Add the milk, vanilla and bananas then mix. The batter will look a little lumpy and curdled but that's right!

Add the flour and baking soda and mix. Scrape down the sides and make sure everything is combined. Divide the batter among the two loaf pans, making sure to save a little bit to lick the bowl:) For (2) 8x4 pans bake for 45 - 55 minutes, for (1) 9x5 pan bake for 55 -65 minutes, until a knife is inserted into the middle and comes out completely clean.

*Saves in the freezer really well just wrap in foil then place in a large ziplock baggy. When you are ready to eat, just pull out and let it thaw on the counter. 

Annie

Bites of My Life

Week 1 of funemployment was a little too fun. Let's hope this week can compare. With oldest sister also between jobs, she made a trip down from New York for the week. We took full advantage of her being here and having time off from work. Lunch, dinner, workouts, shopping, pedicures, puppy time, family time, we squeezed it all in. Having a family of foodies meant lots of eating, cooking and snacking. We amped up our workouts to counteract the calories! Sad to see last week go, but this week is already shaping up to be a good one!

-Started my week of "funemployment" off right with a fun stack of raspberry pancakes!
-Kept the fun going by treating myself to a massage at Udander. Seriously amazing, highly recommend to locals. 
-Lunch at my current fav, Cultivar. I could eat those chips and guac for every meal. 
-With oldest sis in town, we instantly became sous chefs for the week! Spring green salad with scallops over garlic ginger pea puree.
-Showing sis the OKC can be just as cool as NYC. 
-Another dinner win with slow roasted citrus salmon and harissa israeli cous cous salad.
-My sweet little site has officially been published for 3 years. HBD TAB!
-Made a stop in Norman, OK to visit my grandmother, which led to lunch at this college town staple. 
-Made homemade kimchi with big sis while she was home. Used the recipe from Edible OKC.
-Randomly craving bananas in any form. And I usually hate bananas... Recipe for this banana bread tomorrow!
-Homemade cashew butter about to come in handy for a recipe later this week. Followed the same recipe as my homemade almond butter just roast the cashews for 7-9 minutes instead.
-Spaghetti Squash Kimchi Korean Bowl slayed Sunday night dinner, comment if you want the recipe and I will post it!

Annie

Take A Bite Turns Three

Three years ago, I was 19 years old, sitting in the kappa house dining room, reading up how to start a blog and creating amateur blog graphics on an internet photo editor. Three years later, a lot has changed. 

I've written 147 bites of my life, over 150 recipes, and too many blog posts to count. Take A Bite has gone through my time in college, my summer in DC, graduation, and now real world life. I've grown up with this blog. 

I'm so thankful for the experiences, opportunities, and friendships I have gained from starting Take A Bite. It's helped me develop something that I truly enjoy, and I love it for that. I'm so interested to see where TAB heads in the coming years. 

And now for my favorite blog birthday tradition. Birthday toast. The only way to celebrate a website turning one year older...

Birthday Toast

Ingredients:
bread of choice
almond butter
sprinkles
candles (optional)

Directions:
Toast your bread, spread on almond butter and decorate with sprinkles. Sing happy birthday and take a bite!

Why does my hand make that look like the smallest piece of bread ever?? I promise it wasn't. Anyway, see more blog birthday posts here and here.

Annie

Bites of My Life

As mentioned in last week's bites post I got a new job!!! It will be a job that is much more "me" per se. Think food, restaurants and social media. With the starting of my new job, means the end of my other job. My first big girl job to be exact.

Though this job had it's peaks and pits, I learned so much. There is something to be said about your first job out of college. (Christina from The Blissful Balance coincidentally put all my thoughts into words in to her post today). Your first job doesn't have to be your last and it doesn't have to turn into a career. I learned what I like and don't like in a job. I'm a millennial generation Y where I think I have a right to do whatever I set my mind to. I took action to find something more, and I'm hopeful this new job adventure is going to be just that. 

Next on tap...oldest sis, Claire is in the middle of a job switch too and will be home in OK this whole week. I can't wait for a week of sister family food time!

-Regular nachos upgraded with sweet potato chips as the base! Check out last week's recipe for Sweet Potachos.
-My favorite after dinner snack, rice cake with AB, gogi berries and granola.
-Peanut butter blossoms also got an upgrade with the swap of almond butter in place of PB. Tucking this recipe away into my "go-tos."
-Was surprised with loving goodbyes on my last day at my first big girl job. 
-#GabeTheBabe had his first puppaccino experience on Friday, safe to say he loved it. 
-Smoothie bowl game strong these past couple warm days.
-Saturday morning mimosas.
-Just some crawdaddies posing for a pic before they turned into our lunch!
-Can check "go to a crawfish boil" off my spring TDL.

Annie

Sweet Potachos

I ate the whole pan. I thought I would just throw that out there at the beginning to give you a pre-cursor for how amaze these are. I'll also let you know that I thought these would be a huge fail, but they blew my expectations out of the water. Step aside tortilla chips, sweet potatoes just upped you.

Veggie chips can be a little tricky so I did my research to give you the best tips! Cutting your sweet potatoes super thin is key to get them to crisp up and hold all of your toppings. A mandoline makes it so easy, but if you don't have one just do your best to cut them as thin as possible. I'm slightly obsessed with my new mandoline (I got this one from Kuhn Rikon), and it is the main reason I came up with this dish.   I've been looking for any kind of veggie I can slice up thin. I'm weird. 

Tips:
-slice super thin
-bake on foil lined baking sheets
-coat the foil with oil, toss the sweet potatoes in oil too
-wait to salt until they are done baking
-let them finishing crisping with the oven door propped open and the oven turned off
-if some burn a little, that's even better (in my opinion)!!

Sweet Potato Nachos
serves 1-2 depending on how hungry you are

Ingredients:
1 medium sized sweet potato, thinly sliced
olive oil
sea salt
1/2 cup Mexican blend cheese
1/2 avocado, diced
1/2 cup leftover carnitas meat ;)
red onion, cilantro, plain greek yogurt, salsa

Directions:
Preheat your oven to 325 degrees. Line 2-3 baking sheets with foil. Pour about 1-2 Tbsp. of olive oil on to each foil lined sheet. Use your hands to spread it around and cover the whole surface.

Using a mandoline or a really sharp knife, thinly slice your sweet potato. Place in a bowl and toss with another tablespoon of oil. Place each piece of sweet potato on a cookie sheet. Make sure they don't overlap or touch. Place all of the cookie sheets in the oven on separate shelves. Bake for 15 minutes, rotating which pan is on top after 8 minutes. Cook the last 7 minutes. Pull the sheets out and flip over all of your sweet potato chips. Sprinkle with a little bit of salt then place back in the oven. Turn off the oven and crack open the door. Let the chips dry out for about 20 minutes. 

Once your chips are crispy, pull them out and load onto a small baking sheet. I used my toaster oven because it is small and perfect for one batch of nachos. Layer the chips in an even layer, then sprinkle on half of the cheese. Top with the carnitas meat and then the rest of the cheese. Broil for about 5-10 minutes until your cheese is melting. Pull out and top with diced red onion, cilantro, avocado, salsa and plain greek yogurt as a sour cream replacement. 

Snap pictures of these to your friends and make them really jealous. 

My roommate took one bite, and said "ya, you need to make those a lot." I have another sweet potato in my pantry just waiting to be mandolined and made into sweet potatchos. 

Annie