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Banana Bread

Lunch Box Menu for February 28 – March 6

February 27, 2014 by MrsC | Patricia Cuyugan 12 Comments

I can’t believe that we are officially entering the last month of the school year! I just realized though that my baon packing days are continuing on til the summer because MrC will be needing sustenance at work. It’s easier with him, though, because I can pack him frozen meals that he can microwave at the office when lunch time rolls around. Anyway, I think I’m getting ahead of myself. Time to deal with the upcoming week first.

Lent is fast approaching and that means I am going to do my annual “no walking meat” panata (promise/commitment). So expect to see more Lent-friendly seafood recipes over the next few weeks. I’ll still be plotting meaty dishes into the meal plan for the boys, though, so those of you with carnivorous taste buds need not worry.

This week’s recipes

This week, I am featuring an easy Baked Fish in Garlic Butter with Dill recipe, which I’ve never posted before, and my super winner Chicken Adobo in it’s new downloadable PDF format. I’m also adding my ever-so reliable Banana Bread recipe, which isn’t exactly mine because I found it in a library book, but I can’t remember what book it was. Yes, I decided to share 3 recipes again this week. And I made sure to make them downloadable. Oh, I also added “branding” on my downloadable content heehee! I forgot to do that last week.

I also am doing a repeat performance of the Beef Salpicao I made last week. Like I said in my previous baon post, each batch of marinade and freeze meals that I do are good for two separate meals. If I don’t get to use them up, I’ll have a rerun week where I clean out the freezer and cook whatever’s there. So I’d rather mix one or two of last week’s dishes in with new stuff for the coming week. I think it’s more fun that way.

Since the baked fish isn’t something you can prepare ahead and freeze, I’m using an old photo of a batch I prepared for a Christmas gathering with friends last December. Sorry it’s kinda blurry. I’ve already put “A phone with a better camera for Instagramming” on my wishlist.

Baked Fish in Garlic Butter with Dill
Baked Fish in Garlic Butter with Dill

Here’s a tip. If you’re packing this for someone who has no access to a microwave, don’t the butter sauce into the lunchbox. The butter tends to solidify when cold, and unless your kid or spouse (or you) like chewing on butter chunks, it won’t be good. Trust me. The cooked fish will be flavorful even without the additional butter.

Grocery notes

The grocery list has everything you need for this week, but if like me, you still have things like sandwich crackers or cooking oil in stock, then you obviously don’t need to buy more. Also, I didn’t put any quantities per item coz it will really depend on how much food you need to prepare, and how many people you are cooking for. There are quantities for ingredients in the recipes, though, so you can do the necessary adjustments. I’m bad at math, so you might wanna just do the multiplying and dividing yourself.

Download away!

Here’s the menu plan for February 28 to March 6 . And here’s the matching grocery list . The recipe links are below:

  • Chicken adobo
  • Baked fish in garlic butter with dill
  • Banana bread

Happy cooking and happy eating! Let me know which recipes you’ve tried, and which ones you like best.

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Filed Under: Food & Recipes Tagged With: Baked Fish, Banana Bread, Beef Salpicao, Chicken Adobo, cooking, Cooking at home, Downloadable Recipes, Food Trip, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Packed Lunch, Packed meals, Recipe, Recipe Download, Shopping List

Recipe: Best Banana Bread

September 15, 2011 by MrsC | Patricia Cuyugan 2 Comments

I discovered this banana bread recipe in a library book a few years ago, and I liked it so much that I even made a few loaves and gave them as presents one Christmas.  I make mine without the walnuts coz my brother doesn’t like them.  I made a batch again today after over a year of not baking, and I’m glad that they turned out just as good as they did before.

Thought I’d share the recipe with everyone, and digitally archive it as well in case I lose my precious recipe notebook.  Do let me know how it turns out in case any of you try to make this yourselves.

 
BEST BANANA BREAD
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup salted butter, softened
1 1/2 cups light brown sugar, packed
2 large eggs
3 cups ripe bananas (about 7 medium), mashed
1 teaspoon pure vanilla extract
1 cup (4 ounces) chopped walnuts (optional) 
 
  1. Preheat oven to 325°F.  Grease two 9×5″ loaf pans.
  2. In a medium bowl, combine flour, soda and salt with a wire whisk; set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer.  Add eggs, bananas and vanilla, and beat at medium speed until thick.  Scrape down sides of bowl.
  4. Add the flour mixture & walnuts, then blend at low speed until just combined.  Do not overmix.
  5. Pour batter into prepared pans.  Bake on center rack of oven for 60-70 minutes.  A toothpick inserted in center should come out clean, and the bread should pull away from the sides.
  6. Cool in pan for 10 minutes.  Turn pans on sides; cool to room temperature before removing and slicing.
Enjoy!  Our household certainly did.

Filed Under: Food & Recipes, Recipes Tagged With: Baking, Banana Bread


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Hi, I'm MrsC, a happy wife and mom, a help-less but not helpless homemaker, who is learning to live simply in this complicated world.

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