Top 5 Recipes of 2013

I was reading a Top 10 recipes post from another blogger, which gave me the idea to start off this new year of blogging by sharing a list of my most popular recipes from 2013. Since I didn’t have a full year’s worth of recipe posts, I decided to post my top 5 instead of top 10. Honorable Mention: No Bake Blueberry Cheesecake was only one view away from being tied with General Tso’s Chicken for 5th place.

  1. Cheesy Broccoli Cauliflower Casserole
  2. Bowtie Pasta Bake
  3. Sweet Potato Casserole
  4. Unleavened Banana Bread
  5. General Tso’s Chicken
Top 5 Recipies of 2013 by marissabaker.wordpress.com
A tasty side-dish that can be made in the microwave or oven. Click here for the recipe.
Top 5 Recipies of 2013 by marissabaker.wordpress.com
One of my favorite pasta dishes. I’ve also made it with turkey and penne. Click here for the recipe.
Top 5 Recipies of 2013 by marissabaker.wordpress.com
My family agrees this is the best sweet potato casserole recipe. For a little extra flavor, try adding 1/4 teaspoon of cinnamon to the filling. Click here for the recipe.
Top 5 Recipies of 2013 by marissabaker.wordpress.com
I was a little surprised to see this recipe was so popular. It’s one of my favorites, but I didn’t expect so many people to be looking for unleavened bread recipes. Click here for the recipe.
Top 5 Recipies of 2013 by marissabaker.wordpress.com
It seems fitting that the most popular Chinese recipe in our house should be one of the most popular recipes on my blog. Click here for the recipe.

Unleavened Banana Bread

snow covered yard
View out the back door this morning

Following a meaningful Passover service last night, I’m devoting the daylight (and snow covered!) portion of this day to writing, and baking for Night to Be Much Remembered. My family will be getting together with friends to share a meal and remember the deliverance God accomplished in Exodus 12:40-42.

One part of Passover and the accompanying seven-week festival of unleavened bread that I look forward to each year is baking. For tonight, I’m making a New York cheesecake with unleavened crust, and my unleavened banana bread. This banana bread has become my family’s favorite recipe for this time of year. Some even prefer it to the light and fluffy version.

We received this recipe in an e-mail several years ago and I bake many loaves over the course of the seven days of unleavened bread. Since my brother has gotten older, we’ve discovered a ratio of 1 loaf to 1 teenage boy every 1-2 days must be maintained throughout the entire week.

 

Unleavened Banana Bread

Ingredients

  • ingredients for unleavened banana bread1 cup brown sugar
  • 1/2 cup oil
  • 2 eggs, well beaten
  • 1 teaspoon vanilla
  • 3 large bananas, mashed
  • 2 cups white whole wheat flour (or 1-1/2 cups whole wheat flour and 1/2 cup all-purpose flour)
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts

Instructions

Cream sugar and oil. Add vanilla, bananas, and eggs. Beat with electric mixer until smooth.

Sift flour(s) and salt together. Add to creamed mixture, with nuts. Stir.

Pour into a well greased loaf pan.* Bake for 45-60 minutes at 350 degrees, or until the top is slightly rounded and a nice golden brown.Unleavened Banana Bread by marissabaker.wordpress.com

*The original recipe calls for using a single loaf pan, and that does work pretty well. It can be a challenge, though, to get the bread to cook all the way through without burning the edges. I now cook it in 3 mini loaf pans for 30-40 minutes, which eliminates the soggy middle while keeping the edges from burning.