Today is the last day of March. I’m ready to say goodbye even though we’ve had quite a treat weather-wise for late Winter and early Spring. I really can’t complain. But, as I see my flowers popping up and am eyeing the new growth on my roses (and begging the landscapers to help prevent the japanese beetles this year) I am all ready for April.
……the daffodils sway gently round and call the tulips from the ground (from one of my poems)
In between chores, contractors and visitors, I popped this into the oven:
Earl Grey Tea Loaf with Banana, Pecan and Pear – adapted from Tyler Florence
2 1/4 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
2 overripe bananas, mashed
1 cup sugar
1 1/2 ripe bosc pears, cut into small pieces and mashed with a fork 1 1/2 sticks unsalted butter, melted and cooled
contents of 4 earl grey tea bags – preferably Bigelow
2 eggs
2 tsp vanilla extract
1/2 cup plain Greek Yogurt
3/4 cups pecan halves toasted, finely chopped and divided
muscavado sugar
Preheat oven to 350F. Lightly butter a 9 x 4 x 4 loaf pan.
In a medium bowl whisk together the flour, baking soda, salt and tea leaves. Set aside.
In the bowl of your electric mixer fitted with the paddle attachment, beat the banana, pear and sugar for 3-4 minutes until smooth. Add the eggs, vanilla and yogurt. Mix on medium low speed until blended. With the mixer on low, add the dry ingredients, mixing only until the flour barely disappears. Remove the bowl from the mixer and fold in all but 2 tblsp of the pecans. Spoon the batter in the prepared pan. Smooth top with a small offset spatula.
Mix the remaining 2 tblsp pecans with 2 tblsp of muscavado sugar. Sprinkle over top. Don’t use all of it if it seems like too much.
Bake for 1 hour and 15 minutes or until well risen, browned and a cake tester inserted in center comes out clean. Cool for 10 minutes in pan. Remove and cool on a wire rack. Serve with sweet cream butter.
Callie sleeping in Christin’s Easter Basket