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Tehran in Turmoil as Residents Flee Following Trump’s Urgent Warning

The streets of Tehran are rapidly emptying as residents heed an urgent warning from U.S. President Donald Trump, who called for the immediate evacuation  of the Iranian capital amid escalating tensions between Iran and Israel.  Trump’s statement, posted on his Truth Social platform, emphasized that “Iran cannot have a nuclear weapon” and urged the city’s nearly 10 million residents to leave before it was “too late”. His remarks came as Israel intensified its airstrikes on Tehran, targeting key infrastructure and military sites.  Reports indicate that major roads leading out of Tehran are clogged with traffic, as families scramble to find safety. The city’s historic Grand Bazaar has shut down, an unusual move that underscores the severity of the situation. Meanwhile, Iranian authorities insist that “everything is under control” , though no official evacuation order has been issued.  The international community is closely monitoring the crisis, with leaders of the Gro...

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Banana Bread with Coconut and Pecans

 

Ingredients

  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 stick (½ cup) unsalted butter, melted
  • ¾ cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 cup very ripe bananas, mashed (about 3 bananas)
  • 1 teaspoon vanilla extract
  • ½ cup shredded unsweetened coconut
  • ½ cup pecans, toasted and chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
  4. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
  5. Gently stir in the coconut and pecans.
  6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center comes out relatively clean.
  7. Let the loaf cool in the pan for about ten minutes, then turn out onto a rack to cool completely.

Enjoy your banana bread warm out of the oven or toasted for breakfast the next day!






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