Hello Dear Readers, I hope your Easter weekend was great - filled with friends, family and great food! I would like to share a fabulous song that expresses the message of Easter in such a powerful way! It's called "The Power of the Cross" and is sung by Kristyn Getty. Enjoy!
Excellent in every way – like Martha herself, some might say. I admit that I am not a big Martha Stewart aficionado, but every recipe of hers that I have made has been of the highest quality. This one is no different. (check out her recipe for Beef Burgundy for example – heaven.)
I usually make my mom’s banana bread recipe, which is pretty basic. I also like the Moosewood Cookbook recipe, but that one is a little complex – you know, orange zest and 1 cup of brewed coffee and stuff like that.
This one has sour cream which made a super moist and tender loaf. Enjoy!
Here’s what you need:
1 stick butter – room temperature
1 C granulated sugar
2 large eggs
1 ½ C flour
1 t baking soda
1 t salt
1 C mashed very ripe bananas
½ C sour cream
1 t vanilla
½ C chopped walnuts or pecans
Here’s what you do:
1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the loaf comes out clean, about 1 hour 10 minutes (I should have baked mine a bit longer, I used more than the recommended amount of bananas, so it was a bit moist. No one in my house complained, though!)
4. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Luckily, we have enough cream cheese to get us through this loaf. .....
One Year Ago: Boursin Cheese (Excellent!)