Friday, January 8, 2010

Snow Day: Banana Bread Warm from the Oven


The view from my office reveals the snow that just keeps piling up.  The weather reporters have been going on and on about the SEVERE WINTER STORM WARNINGS.  It's kind of comical actually.  Does anyone forget where we live? 

It didn't look like that big of a deal when I got up before dawn this morning, but a morning work-out with the shovel was a little tougher than I expected.  Although I have to say, rather proudly, that I got most of mine shoveled in about the same amount of time the guy with the pick-up and plow did a couple of the neighbors.

My exercise class teacher decided to try the exercise bands and a whole lot of squats on us yesterday, and I was definitely feeling the results this morning, so it didn't take much mental wrestling to talk myself out of skipping the gym today.

I've made pretty good progress this week on cleaning out the 2009 client and financial files, and getting ready for taxes (ugh). 

Plenty of food in the house - no need for a panic grocery run here.  I am really trying to make sure that I try and waste as little food as I can, a tough one for a grocery junkie.  Which leads up to my justification for making banana bread this afternoon.

Bananas getting a little ripe. Check.  Sour cream slightly expired, but unopened. Check.  Farm fresh eggs picked up this week. Check.  Best Ever Banana Bread coming right up.  The delicious aromas will make anyone wish for another snow day.

This fantastic recipe comes courtesy of my fellow personal chef and friend, Kris Etze (yep that's pronounced Eats - what a great name for a chef!) of AbraCaDinner.   If you are in the Lewes Beach, Delaware neighborhood, be sure and check her out for dinner and massage, and dinner and portrait packages. 

Best Ever Banana Bread - Courtesy of Kris Etze of AbraCaDinner

1/2 c butter
1 c sugar
2 eggs, beaten
1 1/2 c. flour (I used white whole wheat - Bob's Red Mill)
1 t baking soda
1/2 t salt
1 c mashed banana (2 medium)
1/2 c sour cream (try Greek yogurt also)
1 t vanilla
1/2 c chopped nuts (optional)

Cream butter, sugar and eggs.  Combine dry ingredients.  Blend both mixtures til well blended.  Add bananas, sour cream, vanilla, and nuts.  Pour into buttered medium loaf pan.  Bake 50-60 minutes at 350 degrees.

Try to control yourself for a at least 10 minutes before devouring the first slice, still warm from the oven. 


1 comment:

  1. I wish we had some of that snow in New Jersey. A little dusting last night and no more in the forcast.

    I do have a bunch of black bananas that will be this banana bread tomorrow. Thanks Tami and Kris!

    ReplyDelete

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