Spring and My Favorite Banana Bread

March 23, 2012

And so it is Spring once more.   I went outside to pluck a lemon from my tree, and I found a beautiful nest with three precious eggs which will be hatched in the next week.  Momma Cardinal was off for a quick bite and soon enough returned to the nest after I photographed her perfect eggs.  The seasons tend to blurr here, as it is always green and full of flowers, but the birds always let me know that the weather will be changing and all will be renewed.

Here is a recipe for my favorite Banana Bread, the one that my Mom always made when I was growing up.   The only time this was made in my house was when we had to “use up” the overripe bananas,  and I have continued the tradition in my own family.  I don’t know where the recipe originated, if it was with my Mom or her Mom, or a magazine from long ago.  It is not overly sweet, but nice and moist from the addition of sour cream.   This is considered a quick bread because it uses the addition of baking powder and soda as opposed to yeast.   I baked mine in a 10 1/4 by 4 1/4 clay baker, but you can use the standard loaf pan and adjust the cooking time to 55 minutes.  This recipe can also be easily doubled.

 

 

Spiced Pear Butter Bread Pudding

July 20, 2010

This is an old standby, easy-peasy recipe that uses up that stale bread you just might have left in the pantry.  My family loves this bread pudding and when I make it for my farmer’s market customers, I usually sell out of my Spiced Pear Butter.  It tastes like the fall and reminds me of the days when the chill would fill the air and the leaves would begin to change.  Now that I am living in Florida, the fall signals a time that the humidity dissapates and the cooler days of winter are fast approaching.   This recipe would work equally as well with Apple Butter if you have that on hand.  You can substitute fresh apples for the pears, substitute cranberries for the raisins, all of it works deliciously.