A Piece of Cake By Pat O’Keefe For years I have been searching for the perfect banana bread and this one seems to be my favorite so far. It comes together easily and freezes beautifully. Although it makes one loaf-sized pan I prefer to bake it in three smaller mini loaf pans. This way I can defrost one small loaf at a time. The original recipe calls for nuts but I find the bread is moister without them. If you have bananas that are getting too ripe mash and freeze them in cup containers for when you are in the mood for this great bread. You can also freeze unpeeled bananas; the skins will turn an unattractive dark brown but the flesh will taste fine. Kids and grownups will love eating the frozen bananas. Banana Bread 1-cup mashed bananas (about three small, two medium) 1-cup sugar 2-large eggs 1-stick (1/2-cup) butter at room temperature 1 and 1/2-cups regular flour 1/2-cup sour cream 1-teaspoon baking soda 1-teaspoon salt 1-teaspoon vanilla 1/2-cup chopped nuts (optional) Preheat oven to 350° Spray your loaf pan(s) with Pam. Beat room temperature butter with the sugar until light and fluffy, beat in eggs. Add flour, baking soda and salt, continue until well combined but do not over beat. Add bananas, sour cream, vanilla and optional nuts. Mix until just combined, pour into prepared pan(s) and bake 1 hour for a regular loaf pan and 30-35 minutes for mini pans. This batter also makes great cupcakes with cream cheese icing. I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net. On the web at www.patokeefe.net site now has an extensive collection of recipes with more added weekly. Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!
