I almost did it. I almost went an entire weekend without baking…or cooking or using the stove whatsoever for that matter. Last weekend, Matt was up north hunting, so it was just me and the boys at home…a weekend consumed by laundry, playdates, classmate-birthday-party-shuttling, checkbook balancing, and quick meals of fresh fruit, veggies, yogurt, and so on. Before I knew it, Sunday night dinner was staring me in the face…and I hadn’t cooked a thing…ALL weekend.
So, I made pancakes. Double batch. I couldn’t help myself. After a two-day break from cooking, it just felt right.
And then. Well. There were two bananas looking rather ripe on the counter. So I had to bake some bread.
Thinking of ripe bananas reminded me of the frozen bag of mixed leftover pineapple, bananas, and melon in my catch-all Ziploc in the freezer. So I blended up some smoothies to go with the pancakes.
It’s like giving a mouse a cookie, if you give Amy a recipe, she’ll need some ingredients to go with it…
Sour Cream Banana Bread
(reposted from my original March 2012 post…with improved photo that makes it actually look appetizing this time)
6 Tbsp butter, melted
3/4 cup white sugar
1/2 cup sour cream
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
2 bananas, mashed
Preheat oven to 350 degrees. Melt butter in a small bowl. Mix sugar with melted butter and set aside to cool for a few minutes. In a large bowl, combine flour, baking soda, and salt. Add the eggs and butter/sugar mixture and stir until combined. Add the vanilla extract and mashed bananas, give the batter a quick stir, and pour into a bread pan. Bake for 50-60 minutes until a toothpick tests done.