Banana Bread

Last night's stamp camp was a success.  We had such a great time and I realize that all the work I put into it is worth it.  Usually I create an elaborate appetizer menu and only a small portion of it gets eaten so I decided this time to keep it simple.  At the Harvest Festival last weekend I got some dip mixes and used one of those (the garden vegetable one) to create a dip for veggies, bagel chips and pretzels.  I also made some banana bread.

I love this banana bread recipe because you slice the bananas instead of mashing them and it always comes out moist.  I had forgotten how easy it is to make, too, so will be making it more often with the overripe bananas that seem to always have a presence around here around Friday or Saturday.

This is also a great way for me to get back into submitting to Sweetnick's ARF/5-a-day Tuesdays -- an event I love but have not participated in for a while.  Go check out her site on Tuesday to see what other yummy good for you recipes other bloggers have come up with.

Janet's Rich Banana Bread
(courtesy of All Recipes)

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well.
3. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.  (Mine took about 50 minutes to bake.)

Comments

[Claire]

Glad your stamp camp went well. This bread looks good. I've never heard of just cutting the banana...interesting. Glad you're back to ARF.

[Glenna]

Oh yum! My favorite. Looks fantastic

[Alisha]

Thanks Claire and Glenna!

Claire, I love the pieces of banana in the bread -- I don't think I'll go back to mashed again.

[Belinda]

I like the idea of slicing the bananas for a change from the usual mashed bananas. And I love the platter you have served the cake on...its so pretty. :-)

[Alisha]

Thanks, Belinda! That's one of my favorite plates too.