Often when I get back to the kitchen after a long hiatus (and two weeks without baking is a looong time in my experience!) I either want to make an old-time favorite or try something new. Tonight I did both: I experimented with adapting some recipes I've made many times before, but switched up the ingredients a bit.
The first was a recipe from my first season of Breaking Bread, a fan favorite called Butter Pecan Breakfast Bread. It uses butterscotch pudding mix and buttermilk to mimic the flavors of Amish Friendship bread. If you have any baking friends, you've probably been afflicted with a batch of the batter in a ziplock bag that requires care and feeding for ten days before you can use it, and then you've got enough to share with other friends who don't want to mess with it either. My version is a lot easier, but I wondered if it could be used to make banana nut bread without having to wait for bananas to go bad.