I hadn’t realized that it’s been almost a month since I posted last. It’s all grading all the time here so there really hasn’t been much of interest to post. The semester’s over next week so hopefully things will pick up around here then.
In the meantime, have an adaptation of my standard banana bread recipe.
Really Good Banana Bread II
1/4 c. margarine, softened
1/3 c, sour cream
1/2 c. white sugar
1/4 c. light brown sugar, lightly packed
1/4 c. dark brown sugar, lightly packed
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. Penzey’s Baking Spice*
1 1/2 c. flour
1 c. mashed banana
1/3 c. vanilla yogurt
Cream the butter, sour cream and sugars together. Add in the eggs and vanilla, mixing well. Add in the dry ingredients and mix well. Stir in the bananas and yogurt. Pour into loaf pan and bake at 350 for 50 minutes – 1 hour.
* Or you can use Penzey’s Cake Spice or 1/2 tsp. cinnamon with a dash of nutmeg and a dash of allspice