Tuesday, January 11, 2011

Open Container: Banana Bread

The holidays are over and I have all these open containers in my frig.

And you thought I was talking about alcohol....shame on you!!

I did an inventory of the refrigerator contents, and the freezer contents.
  • A partial container of sour cream
  • A partial container of eggnog
  • Four frozen bananas
This is where the possible alcohol thought could come into play.

Have you ever seen a loaf of bread do that?

There was a serious accident in the oven and the bread was charged with "open container".

This is what I did to create this bread:

With all the different flavors going on in this bread, we found out that if you smear butter on a slice of this, it is great.

I also have plans for this banana bread.

Make sure you keep tuned-in this week.

Open Container Banana Bread

2 large eggs
1 c. brown sugar
1/3 c. vegetable oil (canola)
4 ripe bananas
2 tsp. vanilla extract
3/4 tsp. brandy extract
2 2/3 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour cream
3/4 c. eggnog
chopped walnuts (opt)

Preheat oven to 350 degrees F.

In a mixer bowl, beat together the eggs, sugar and oil. Blend in the mashed banana, vanilla, and
brandy. Mix in the cinnamon and nutmeg.
In a small mixing bowl, sift the flour, baking soda, baking powder, and salt. Mix quickly into banana mixture.
Whisk together the sour cream and eggnog in a separate bowl. Gently stir into banana mixture, mixing until just combined.
Pour the batter into a well greased 9 x 5 loaf pan (can divide in half and use two loaf pans) . Sprinkle with chopped walnuts.
Bake for 1 hour, or until wooden pick comes out clean. When my timer reached 1 hour I had to keep adding 10 minutes until it was done. It took mine about an hour and a half, but start checking at the end of 1 hour.

Good Luck~Happy Eating~Enjoy

"Be a lover of hospitality, a lover of good men, sober, just, holy, temperate." Titus 1:8

5 comments:

  1. Your bread looks fantastic..and yes, sometimes my bread go in odd direction:)))

    ReplyDelete
  2. I am vising your blog often, but lately could not leave any comments...it always comes back in my email as an error!

    ReplyDelete
  3. I'm tellin' ya what! You are just about the most creative cook I know - this sounds delicious! Can't imagine why it exploded on you though...you sure are amazing!

    ReplyDelete
  4. Sandra,

    I made some changes to my comment settings. I hope my changes solve the problem for you. I am receiving your comments on my blog (of course, you can see that). Thank you for the faithful visits.

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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