Scrape down the sides and up the bottom of the bowl as needed. Beat on medium-high speed until combined, then beat in the mashed bananas. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.Whisk the flour, baking powder, baking soda, cinnamon, and salt together.I usually just use my mixer for this! Set mashed bananas aside. Preheat the oven to 350☏ (177☌) and grease a 9×13 inch pan. ![]() Garnish with green onions and sesame seeds. Top with marinated watermelon, cucumber, radishes, edamame and avocados. To serve: Divide rice among four bowls.If desired, make a sauce by stirring 2 tablespoons of the leftover marinade into mayonnaise. Using a slotted spoon, remove watermelon from marinade.Slowly pour in vegetable oil, whisking until emulsified. ![]()
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