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baking away over here…peach cobbler and banana bread


August 29, 2012

i’m turning into betty crocker right before your very eyes! i’ve been whipping up some yummy baked goodness in the kitchen lately and i can tell a difference in jeff getting excited to come home to something tasty and sweet. here are two of my latest hits that are sure to please during these next few months.

first up, easy peach cobbler
1/2 cup unsalted butter

1 cup all-purpose flour
2 cups sugar, divided 
1 tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
ground cinnamon or nutmeg (optional)

a. Melt butter in a 13- x 9-inch baking dish.
b. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
c. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
d. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

and now, onto a classic cream cheese banana nut bread
ingredients *Makes 2 loaves or 16 mini loaves*
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 teaspoon vanilla extract
a. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
b. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8×4 inch loafpans.
c. Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

are these not easy? simple, delish, and perfect for sharing with loved ones and friends…enjoy!

  1. Lauren says:

    This looks so good! I've wanted to make peach cobbler for awhile now, but never seem to put it on our meal plan! Plus, I don't know if I should buy peaches from the grocery store since it's one of the worst fruits to buy. Seeing that picture makes me not care, though! It looks so tasty and easy to make! And your bananna bread looks good too!

    Hope you check out my giveaway! 🙂


  2. Danielle says:

    Yum! If I wasn't trying to lose the last of these baby pounds I'd be making that cobbler tonight. These days I'm just impressed if I can manage to get dinner on the table! Glad your back from your blog break but I'm sure it was nice! I went private for a bit after my daughter was born and it was so nice to just disappear for a bit and focus on family.

  3. Kelly says:

    Oh my!

    That banana bread sounds absolutely amazing – thanks for posting the recipe!

  4. Shari says:

    Wow! These both sound amazing! You are becoming Mrs. B. Crocker! 🙂

  5. Yum I love banana bread that looks so

  6. Kel kel says:

    These look great! Thanks for sharing. : )

  7. Jess says:

    Cream cheese banana nut bread? Yes please!

  8. Kaleigh says:

    Cobblers are such a yummy comfort food. Plus, easy to make. Thanks for the recipe

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colorful life + style blogger | native nashvillian | wife and mom to two darling little ladies | bringing you all the happy you can handle

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