We are on day two of being house bound due to the ice outside. Monday night it began to rain and then the temperatures dropped, and I mean really dropped to where it all froze. School closed yesterday and today. I can only crack the back door open enough for the dog to squeeze his way out.
Days like these I bake up a storm. Yesterday the kids had lemon poppy seed waffles for breakfast and we made a pizza for lunch followed by orange cranberry white chocolate cookies.
Today we had fluffy soft scrambled eggs and the best banana muffins. I also made an almond torte and I think we are making soup for lunch. IF the weather doesn’t warm up I am going to run out of bakign supplies and probaly go nuts.
BEST BANANA BREAD
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 medium/small bananas mashed
2 medium bananas, sliced
Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, and bananas. Spread evenly into the prepared pan, or muffin cups.
Bake at 350 degrees for 60 minutes for loaf or 18 minutes for muffins.
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