courtesy of my friend, tesa, who is as brilliant as they come.
she is masterfully devoted to the care & keeping of her home & family.
she inspires me.
this recipe is her adapted version of one that she found in this book.
it bakes up just right every time. so reliable. so scrumptious.
thank you, tesa!
1 stick butter, room temp
1 c. sugar
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon (mine was a heaping one)
1 tsp. salt
1 c. very ripe bananas, mashed
1/2 c. sour cream
1 tsp. vanilla extract
1/2 c. walnuts or pecans, chopped
cream butter & sugar; add eggs & beat well
sift together dry ingredients & blend into butter mixture
add bananas, sour cream, & vanilla; stir well
stir in nuts, if desired
pour into greased loaf pan
bake one hour in 350 degree oven, or until tester comes out clean
turn onto rack to cool.
slice & smear with butter.
store in pretty glass cake stand.
serve as a side with breakfast-for-dinner. (will be doing this tonight)
as you can see, i didn't mash my bananas too finely.
there's an itty bitty chunk up in the right corner.
but it still came out fine. and tastes stellar. yay.
in true party-of-two fashion, i halved the recipe.
this is becoming second-nature to me.
then instead of using the traditional loaf pan,
i poured it into one of my grandma's corningware baking dishes.
ohh, how i love these dishes. thanks, grandma.
so, if your wondering why my loaf is so short & square, that's why.
it's more like a banana cake. and that's okay by me.