Saturday, April 2, 2011

Not-Yo-Average Banana Bread

ALAS- my first recipe post in a while!  And to be continuously repeated.
To start, there are a few things I grew up eating that I don't think I could ever part with.  These recipes were courtesy of my lovely mother who can cook well and has her share of prized recipes that our family loves and requests.

1. My mom's apple crisp.  Seriously, NOTHING else compares.  It has the most amazing crumb topping that is to die for.  In fact, you can find that very crumb topping here- my blackberry-peach crisp is almost equally amazing.
2. Christmas morning breakfast casserole. 
3. Mom's delicious spaghetti- sooo meaty and good! I should post the recipe sometime...
4. Chocolate chip cookies. 'Nuff said.
5. My mom's BANANA bread!

I had forgotten how incredible this bread smells while baking in the oven.  It seemed just surreal that I was baking in my own, very kitchen in my own, very house!  And, with only my husband and I living here.... to eat two whole giant loaves of banana bread?!?

Luckily I visited my family that evening so I brought them a loaf... it was a huge hit, like always!
And my husband loved it too.  But then again, he loves anything that's put in front of him.

Banana Bread
Makes 3 large loaves

Combine in order:
6 ripe bananas mashed (the riper the better- I like them black), 4 eggs, 1 1/3 cup oil, 3 cups sugar, 2/3 cup sour cream.

Add:  4 cups flour, 1 1/2 tsp. salt, 2 1/2 tsp. soda, 2 tsp. vanilla, 2 cups chopped nuts (optional- I leave them out).

Pour into 3 greased and floured loaf pans.  Bake at 325 for 45 minutes- 1 hour or until toothpick comes out clean.  


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