Hannah Casparian’s cherry red KitchenAid mixer never leaves her kitchen counter.
In the 29-year-old’s funky East Austin bungalow, the mixer shines like a well-kept hot rod and fits in nicely with the vintage aesthetic of her home, including the old, colorful signs that hang on her brightly colored walls.
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Hannah Banana Bread
1/2 cup butter, softened
1 cup brown sugar
1 tsp. vanilla
3 very ripe bananas
1 cup unsifted all-purpose flour
1 cup whole wheat flour
¼ tsp. salt
1 tsp. baking soda
Preheat oven to 350 degrees.
Using a stand-up mixer with a paddle attachment or a wooden spoon, mix together the butter, sugar, eggs, vanilla and bananas. In another bowl, mix together the flours, salt and baking soda. Slowly combine the wet ingredients with the dry, but do not overmix.
Spoon into small loaf pans coated with butter or cooking spray and bake for 20 to 30 minutes, depending on the size of your pan(s). (The smaller the pan, the less time in the oven.)
— Hannah Casparian