Hawaiian Banana Nut Bread from Belle Hearth B&B


3 cups all-purpose flour

½ tsp salt

1 tsp baking soda

2 cups sugar

1 cup chopped pecans or walnuts

3 eggs, beaten

1 cup vegetable oil

2 cups mashed ripe banana

2 tsp vanilla extract

1 8-oz. can crushed pineapple, drained


Preheat oven to 350F. In a large bowl, combine flour, salt, baking soda, and sugar. Stir in nuts and set aside. In a medium bowl, combine eggs, oil, mashed banana, vanilla, and pineapple. Add egg mixture to flour mixture and stir just until flour mixture in moistened.

Divide batter between 2 greased and floured 9×5-inch loaf pans. Bake for 70 minutes, or until a toothpick inserted in center comes out clean. Cool bread in pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Eat and enjoy!

Thanks for BBHSV member Belle Hearth Bed & Breakfast for this recipe. (Originally published in the Virginia Bed & Breakfast Cookbook.)

hawaiian banana nut bread

Photo by TwoPeasandTheirPod.com

First Night 2015, Harrisonburg, VA

You’ve got your Christmas plans all ironed out. The recipes are already prepared (and some may even be prepared in advance), the presents are wrapped, and you’re almost finished with your Christmas shopping. It looks like you’ve got everything under control for Christmas, but in all of the holiday haste, you may not have given New Year’s Eve a second thought.

Let the BBHSV plan your New Year’s Eve for you! Harrisonburg, VA, which is home to a couple of our fabulous member inns, is gearing up for First Night 2015: “To celebrate, we will highlight the arts and bring the community together by transforming retail stores, churches, and downtown businesses into performance venues that showcase local and regional talents. Past performances have included a range of live music, from bluegrass to rock n’ roll for the adults, and clowns, face painters and magicians just for the kids” (First Night Harrisonburg).

Fast Facts:

Where: 212 South Main Street
Harrisonburg, VA

When: December 31, 2014, 6:00 P.M. – Midnight

Cost: $6 in advance, $8 on the day of the event (children 5 and under free)

Lodging: By the Side of the Road Bed & Breakfast

Stonewall Jackson Bed & Breakfast

Happy Holidays from the BBHSV!

“Let our New Year’s resolution be this: we will be there for one another as fellow members of humanity, in the finest sense of the word.” –Goran Persson


Sweet Tomato Chutney from A B&B at Llewellyn Lodge

According to Wikipedia, chutney is a “family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit.” Sounds pretty delicious, right? If you’re in search of a mouthwatering chutney recipe, then look no further:


1 whole head garlic, peeled & chopped

One 2-inch piece of fresh ginger (1 inch by 1 inch), peeled and chopped

1-1/2 cups red wine vinegar

2 pounds fresh skinned tomatoes (or 1 pound and 12 ounces canned whole tomatoes)

1-1/2 cups granulated sugar

1-1/2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you like it)

2 Tablespoons golden raisins

2 Tablespoons blanched slivered almonds


Put the garlic, ginger and 1/2 cup of vinegar in the food processor and process until smooth.

In a large, heavy-bottomed pot, place the tomatoes (and juice from the can if using canned tomatoes) and the rest of the vinegar, sugar, salt, cayenne. Bring to a boil. Add the puree from the food processor and simmer uncovered for about 2 to 3 hours until it thickens and a film clings to a spoon when dipped. Stir occasionally at first and more frequently later as it thickens. (You may need to lower the heat as the liquid diminishes.)

Add almonds and raisins. Simmer, stirring another 5 minutes. Turn off the heat and let cool. It should be as thick as honey.

Bottle in clean containers, and refrigerate. Must be kept in the refrigerator. Good indefinitely. Makes about 2 cups. (This is delicious served with cream cheese and crackers.)

tomato chutney on crackers

Photo by Life Currents

Eat and enjoy! Thanks to BBHSV member A B&B at Llewellyn Lodge for the recipe! (Originally published here.)


Stonewall Jackson Inn’s Blueberry Muffins

This recipe is taken from the Virginia Bed & Breakfast Cookbook published by the Bed and Breakfast Association of Virginia.

“This great muffin recipe was created for the Stonewall Jackson Inn by my best friend and next-door neighbor, Mary. Her secret lies in mashing part of the blueberries then blending them in the batter and sprinkling the tops with sugared nutmeg before baking. They are easy to make, and they keep well. There is no more lovely fragrance at the Inn than these heavenly muffins baking in the morning. Be prepared for everyone eating two of these delicious muffin treats.” –Innkeeper

1/2 cup (one stick) butter at room temperature

1 cup granulated sugar, less if the berries are sweetly ripe

2 large eggs

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp salt

2 cups fresh blueberries, divided

2 cups all-purpose flour

1/2 cup milk

1 Tbsp sugar mixed with 1/2 tsp of ground nutmeg

Preheat oven to 375° F. Grease a 16-cup muffin pan or use foil baking cups. In a medium-sized bowl, beat butter until creamy, then beat in the sugar until pale and fluffy; beat in the eggs (one at a time), then the vanilla, baking powder and salt. Mash 1/2 cup of the berries with a fork and blend them into the batter.

Fold in half of the flour with a spatula, then half the milk, then the other half of the flour, then the rest of the milk, then the 1 1/2 cups of whole berries. Scoop the batter into muffin cups and sprinkle with the sugar/nutmeg mixture. Bake for 20 to 25 minutes until golden brown. Cool muffins on wire rack for 30 minutes before removing from pan. Watch the admiration and delight on the faces of your family and friends when they take the first bite!

Recipe by Stonewall Jackson Inn, Harrisonburg, VA

blueberry muffin

Photo by Mary St.Germain-Brown