If I have to pick one single important kitchen tool, I would undoubtedly go with knife. I have my favorite in my kitchen that performs like one of my limbs. Without it, I know I wouldn’t be able to work as efficient.
What most people overlook is that cutting boards carry the same importance as knives. They are partners! You need them both to get things done.
My personal preference is wood cutting boards. They never dull the knife blade and are perfect for cutting vegetables, herbs and breads. Also the beautiful wood grain makes the cutting boards look elegant. I love to cut on a wood cutting board as much as I use it to serve. Sometimes serving food on a gorgeous cutting board is way appealing than using a plate.
I was lucky enough to receive some beautiful cutting boards from Wood Cutting Boards. They use good quality hardwoods like Maple and Walnut to manufacture their products. Their style range from small round boards to large butcher blocks to boards shaped Novelty cutting boards of many different choices. They can also customize your novelty board. (Mine was engraved with Oh Sweet Day! logo. How sweet!) They’re perfect for housewarming gifts and wedding presents, and with proper maintenance, their wood cutting boards can last a lifetime.
Like I said, I love using pretty cutting boards to serve food. This banana bread is not as fancy as a layered cake, but it’s always heart-warming, aromatic and soooooooo simple to make. I dressed up my banana bread a little with peanut butter frosting. You know, banana and peanut butter are so good together. And look, when you put them on an elegant cutting board to serve, it simply elevates the whole presentation.
Ingredients (one loaf):
3 large eggs
1 1/2 cups granulated sugar
2 large very ripe bananas, mashed
3/4 cup vegetable oil
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Peanut Butter Buttercream Frosting
3/4 cup smooth peanut butter
1/4 cup unsalted butter, softened
1/2 cup powdered sugar
Preheat oven to 350F. Grease and line a loaf pan.
In a bowl, whisk together eggs, sugar, banana and oil until smooth.
Sift in flour, baking soda, baking powder and salt. Stir until just combined.
Pour the batter into the prepared loaf pan, and bake for 50 to 60 minutes.
Remove from oven and place on rack to cool.
To prepare buttercream, beat peanut butter and butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter and becomes light and fluffy, about 3 minutes.
Spread the buttercream on top of the cake.