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!
1-1/2 cups oil
3 cups sugar
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).