Banana bread at its best

I’m a pastry person.  I love sweets, especially baked goods. Cookies rank high, but I am somewhat of  a cookie snob.  They have to be really good to be worth filling up on all those calories.

I am always in search of  good recipes, and when I find one that I love, I have to restrain myself from making it too often.  I have rarely found a bakery-made or store-bought cookie that equals  a good home-made one.  Maybe it’s the preservatives they put in to keep them soft or give them a longer shelf-life.  And yet, I still keep trying.  I do like the Otis Spunkmeyer frozen cookie dough. Sometimes the bakery-made pastries can be so perfectly beautiful that you hardly want to take a bite and ruin the masterpiece.  But, I’ve come to the conclusion that whatever they have to put in there to make it look like perfection detracts from the taste, because they just don’t taste like home made.

I have yet to find a creme puff or eclair that rivals my home-made version, though mine don’t look nearly as nice. They aren’t uniform in size or shape, always have creme spilling out the edges and there are no delicate roses made of icing  in bright colors on top.   But I’ll take my imperfect desserts any day.

Here is my favorite-so-far banana bread recipe.  It’s easy and delicious, and with the sugar sprinkled on top just before baking, it looks better than store-bought!  You can substitute half wheat flour for the white and it’s still moist and delicious.  I love the end slice with the crust. Perfect!

Fresh from the oven and eagerly awaited!

 

Banana Bread

1-1/2 cups oil

3 cups sugar

4 eggs

6 ripe mashed bananas

1 tablespoon vanilla

1-1/2 teaspoon salt

1-1/2 teaspoon baking soda

4 cups flour

1 cup sour cream

Sugar for sprinkling

1 cup chopped pecans or walnuts (optional, my option is to put in 3 cups!)

Mix ingredients together in a bowl.  Pour mixture evenly into 3 greased bread pans. Sprinkle sugar across the tops of each loaf.

Bake at 325 degrees for 40-60 minutes (until toothpick comes out clean).

 

 

 

This entry was posted in Polygamy, Recipes. Bookmark the permalink.

5 Responses to Banana bread at its best

  1. Hi Vicki!
    Reading your recipe post on banana bread, I am curious to know if you have ever thought of trying baby bananas (infant food) in the recipe? I have been curious about this but darn it, keep forgetting to try it! I wonder if it wouldn’t make it more moist/flavorful? Have you ever made “no bake” cookies? I love those!
    I just finished reading your book last night (took me two evenings) and wanted to let you all know I have gained a lot of insight into the choice you have chosen for your lives, I was inspired by everyones enthusiasm and you all seem so upbeat! I came out of that book feeling as if I had just finished a love story about normal, real people who simply live differently than myself, but are indeed as happy and humble as the next person : )
    The only thought I found myself asking during the book was was “Don’t they ever feel terribly overwhelmed? And how do they cope with it?” and “How and where did they find the time to write?”, did you have any crash courses in creative writing? : ) ( I have been working on a novel for 20 years-all hand written! )
    I’m also a single mom of 41 years with three children, 23, 19 and 13. I am a “doll doctor” and have my own doll shop.
    I’d love to hear your answers and comments!
    Thanks for reading and congrats on a great book!
    -Cheryl in rural western New York

    • Vicki says:

      Cheryl,
      I hadn’t even thought of trying it with baby food, interesting idea. It might make it very moist, I have an applesauce cake recipe that I absolutely love as well so it might just work like that. If I ever try it I will post and let you know! No Bake Cookies are among our kids favorites, and especially easy for them to make, too.

      Nice comments/questions about the book. I will do my best to answer. Some days i feel stressed and overwhelmed like when we recently planned a wedding at our home, or when I get behind in my paperwork, or I am late on some bills, but day to day it is usually pretty manageable and I would have to say that it doesn’t feel like I’m just coping, I feel like I am thriving because I have a strong sense of faith and fulfillment, besides, my husband always says ‘Don’t stress about the things you can’t control’. Those have proved to be some good words to live by :) I also have been blessed with some great people in my life. Of course there are days when I am running kids around to their sports games and to school and to the doctor and their friends, and then make them dinner, and I think…when will I have some time for myself or just some more ‘girl time’? So it is kind of amazing we had time to co-author a book! We had some deadlines we had to meet and that really made us get serious when we otherwise may have wanted to procrastinate. Also, as you can tell, it was important for us to tell our story, we had a strong ‘why’. It’s a good thing it was non-fiction because I am always amazed that people can create the stories they do for books.
      Good Luck with your novel!
      Vicki

  2. Stephania says:

    Looks great, from scratch is almost always better than store bought, though sometimes you can fudge a little with store mixes as a base if you upgrade the ingredients, like use milk instead of water, or add real bananas, or raisins, cinnamon, vanilla- brown sugar adds a little different flavor but is pretty good with banana or apple-cinnamon type stuff but wouldn’t add much sugar to the store mixes as I’m sure they have enough as is. Kind of like adding extra garlic to store bought sauce, or mushrooms, zucchini, etc. The from scratch way is better but if one is pressed for time and/or you don’t have all the various separate ingredients for whatever it is, you can still improvise/improve upon whatever the store stuff is and it comes out decently, or at least better than if you didn’t add your own stuff to it. I know, some consider the store-bought improv as lazy but sometimes it’s just cheaper (and faster).
    The thing that worries me more about the store stuff is all the stuff they add to the basic ingredients to keep them shelf-friendly. Probably floury stuff doesn’t really ‘go bad’, but though I have decent instincts for what flavors mix well, I’m not a food expert, just read labels and try to avoid stuff that looks like it has a huge list of unknown ingredients.

  3. Sara says:

    A new family favorite! We are a small family, so I love making this and sharing loaves with friends and family.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>