A This & That Weekend and Banana Bread

Happy weekend to you! Today I had aspirations of getting some good shots of the living room to share with you. Yeah, that didn't happen. Maybe tomorrow. Today I ended up doing a bunch of little things I've been wanting and needing to do. One of those things would be laundry. Guess which category that falls under, want or need? Hmm, I'm thinking need. Who ever WANTS to do laundry? Definitely not me!

Thanks to my cat waking me up at 7:15 meowing outside my bedroom window this morning , I got quite a bit done today. In between loads of laundry I've managed to wash the dishes, make a pillow cover for my bed (still have to make some rosettes for it), walk to Safeway to pick up a few groceries AND bake some tasty banana bread. And that was all before 2:30!

Now I know all of you have your own banana bread recipe. And I'm sure some of you claim that it's the best. Well , I don't know if that is true or not, because I have the best recipe for banana bread.  : ) Time and time again people have commented how it's the best they've ever had. They also comment on how moist it is. That's were my secret ingredient comes in. Any idea's as to what it is? Shhh..... it's sour cream. Yep, sour cream makes my banana bread crazy good! So I thought I'd share it with you so you can get the compliments too. I'm nice like that.  : )  This recipe was adapted from one I found on All Recipes years and years ago. I use less sugar and oil than it called for. It also had some sort of "crust" that you put in the bottom of the pan before the batter, I never tried that.

Catie's Crazy Good Sour Cream Banana Bread

(makes 1 loaf) 

1 cup and 2 tbs flour

3/4 tsp baking soda

1/2 tsp cinnamon

1/8 tsp salt

2 very ripe bananas, mashed 

2 tbs. oil

1 egg

1/2 tsp vanilla

1/2 cup sugar

1/2 cup sour cream 

•  Preheat oven to 350 degrees and grease loaf pan. 
•  Mix first four ingredients in a large bowl. Make a well in the center and set aside. 
•  Mix the remaining ingredients in a medium sized bowl. *Tip - I use my potato masher on the bananas. 
• Pour banana mixture in with the flour. Gently mix. The batter should be a little lumpy. 
• Pour mixed batter into loaf pan and bake for 45 - 55 minutes. 
• Let cool for 10 minutes in the pan, then transfer to cooling rack.

That's it. Now, I do suggest baking this the night before. Once it cools completely, wrap it in tin foil and leave overnight. Banana bread is always better the next day. It needs time for all the flavors to meld together and it gets moister too. FYI, if you cut into it fresh out the oven it won't be as moist. Give this recipe a try and let me know how you liked it. What have you been up to this weekend? 

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