Instructions: 1. Preheat oven to 325°F (163°C). Grease a 9×5” loaf pan and optionally line with parchment paper. 2. In a large bowl, cream together the butter and brown sugar until light and fluffy. 3. Add the eggs, vanilla, and mashed bananas. Mix until fully incorporated. 4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. 5. Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix. 6. Pour the batter into the prepared loaf pan and smooth the top evenly. 7. Bake for 75–90 minutes, or until the center reaches 200–205°F. Tent with foil at the 45–50 minute mark if the top is browning too quickly. 8. Remove from oven and let cool in the pan for 15–20 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
I would use an instant thermometer and pull around 195-200 and let it sit for a few.
Preheat OVEN TO 375 Set Mixer Bowl on the counter Add 2 sticks of soft BUTTER. (microwave each for 10 seconds) Add 200 grams of WHITE SUGAR Add 220 grams of BROWN SUGAR MIX IT KEATON!!! Add two eggs MIX IT KEATON!!! Add 4g of Vanilla Add 284 g of all purpose flour Add 4 g of BAKING SODA Add 3 g BAKING POWDER Add 3 g salt MIX IT KEATON!!! Add 180 OATS (ask Daddy if you don’t know what these are) Add 75 g of FLAKED COCONUT Add 100 g HONEY BUNCHES OF OATS cereal MIX IT FOR 7 SECONDS KEATON. Get the scooper and put it on the cookie sheet. It is going to make several batches. Bake each batch for 10 MINUTES
(482) 241g King Arthur Unbleached All-Purpose Flour
1 pack instant yeast
Directions Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow. Stir to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7″ Belgian-style (deep-pocket) waffle iron. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired. Yield: about 4 Belgian-style (deep-pocket) 7″ round waffles.
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces. place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
when ready; preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
While the chicken is roasting. prepare the pita pockets. Make tahini sauce according to this recipe or Tzatziki sauce according to this recipe.
To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like, Serve immediately!
