Kitchen Gadget Review: Banana Bag + 2 More Must Haves Under $10

This past summer my mom picked up a Banana Bag for me at one of our favorite stores, Kitchens on the Square, in Savannah. {Side note: has this store closed?! Say it ain’t so!} We go in there every summer and I’ll point out things I would like for my stocking–yeah, yeah, I’m 36 and still get a stocking from Santa.

Anyway, I took no time testing this thing out once I received it on Christmas Eve because after having not one, but TWO, Sams-sized bunches of bananas go overly ripe a few days earlier {I made two dozen banana-chocolate chip loaves* on 12/23…like I had nothing better to do and lord knows, I can’t waste perfectly good bananas–oh, the self-inflicted guilt if I had done that!} I was ready to try anything.

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The scientist came out in me and I wanted to do an experiment–I went to Costco {yeah, I have both a membership to Sams AND Costco–I’ll have to do a pro/con list of each soon!} on December 26th and purchased a slightly green bunch of bananas. I took two off and left them on the counter by themselves and put the others in the bag.

I opened the bag on January 4th {that’s NINE DAYS, folks!} and this is what I saw:

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verses this sad sight:

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You gotta admit: that’s pretty crazy, huh?  I’m on the Banana Bag boat now! 😉 And I found it for $7.58 with Amazon Prime. Steal.


 

*If you’re looking for a banana-chocolate chip bread recipe, this is the one I use…and since I always seem to have over-ripe bananas on my hands {but maybe not anymore!} I make it all.the.time.

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Banana-Chocolate Chip Bread

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 ripe bananas, mashed
1 tablespoon milk
1 teaspoon ground cinnamon, or to taste
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup semisweet chocolate chips
Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan.
Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Here are my suggestions: instead of 1 cup of white sugar I do 1/2 cup of white sugar and a 1/2 cup of brown sugar. I also add in 2 teaspoons of vanilla extract and a little nutmeg (1/2 teaspoon or so). I don’t grease my loaf pans either, in this recipe you’re totally fine to use a baking spray with flour added. Also, most times I use small loaf pans and decrease the cooking time to around 25 minutes {use a cake tester to make sure it’s done}.  It’s good. Promise. I mean, Moseby wouldn’t steer you wrong, you know?

Let’s just ignore his Easter plate in January–either I’m way late or way early…I’ll let you decide.


Okay, so my two other must have kitchen gadgets under $10 that I mentioned in the title? First up, this OXO Good Grips 3-in-1 Egg Separator for $3.97.

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I’ve had my share of egg separators over the years, but this one rocks because it attaches to the bowl AND it will fit different sized bowls too. If you look closely in this picture you can see the indentions for the varying bowl widths.

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If you make a lot of meringue you need this in your life.

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Second {third?} up, this Wilton Bake It Better Cake Tester for $8.84. I’ve used toothpicks and bamboo skewers and what looked like broom pieces to test the doneness of my cakes and breads and I was always running out. I asked for this reusable cake tester {comes with a case} as part of my birthday present from C. {he thought buying a bunch of random kitchen gadgets was strange…but he wasn’t surprised, HA!} last month and I’ve used it at least a couple of dozen times already.

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I keep it in the tiny drawer beside my stove with my other random, but essential, kitchen doodads and it’s always there when I need it.

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And because I’ve fallen in love with it {but it IS $15, not $10} the past week since I bought it, is this Wilton Heart Cake Pan. They come out sooooooooo cute. I’ve made the banana-chocolate bread in them and homemade mini pot pies {post coming soon on that recipe!} and neither one stuck. Perfect for this time of year. #allthehearteyes

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Hope y’all liked this little segment on kitchen tools. I love trying new products and telling people about the ones that tickle my fancy. Have a great day!

 

 

 

4 Responses to Kitchen Gadget Review: Banana Bag + 2 More Must Haves Under $10

  1. Betsy McGriff January 11, 2017 at 1:57 pm #

    Hello from Tifton, GA. So glad you’re back blogging and your weight loss is an inspiration.

    I don’t think Kitchens on the Square closed, but rather Kitchenware Outfitters (one of my favorites) in the Twelve Oaks center in midtown that closed. Or at least that’s what I hear.

  2. Natalie January 11, 2017 at 9:32 pm #

    Ohhhhh, well, I’m sorry for you, but happy for me. I love Kitchens on the Square–it’s such a fun little shop and I always leave with tons of gadgets! Thanks for commenting and letting me know! 🙂

  3. Kathy king January 11, 2017 at 9:56 pm #

    Loved this blog. Going to get me a banana bag. We buy them every week and end up making bread or a fabulous banana cake. Pampered chef also sells the cake tester. Have one for many year and LOVE it also. You are awesome. Thank you!

  4. Natalie January 15, 2017 at 10:26 pm #

    I need a banana cake recipe–sounds yummy!

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