May Recipe of the Month

This months featured recipe is Southern Banana Nut Bread, with pictures and everything.  Please try it and let us know what you think.



     ½ cup real butter, softened

     ½ cup white sugar

     ½ cup brown sugar, packed

     2 eggs

     2-3 very ripe bananas, mashed

     1 teaspoon vanilla extract

     2 cups self-rising flour

     ½ cup sour cream

     ¾ cup chopped pecans


Preheat oven to 350°F.  Grease sides and bottom of 2 non-stick loaf pans; set aside.

Combine butter, white and brown sugar in a large mixing bowl and beat on high speed until mixture is creamy.

Add eggs and beat until light and fluffy.

Blend in bananas and vanilla

I guess you have noticed I make a mess when I bake.

Add half the flour and half the sour cream and blend just until flour disappears. Add remaining flour and sour cream and blend as before.

I use an old hand mixer because I am too cheap to buy one of the fancy scmancy ones!

Fold in pecans

Yes, that’s a Pampered Chef spatula and mixing bowl you see.  I love everything that The Pampered Chef makes.  I’ve had my spatulas for about 10 years and they are still in very good shape and I use them everyday. (Nice plug for The Pampered Chef)

Pour evenly into prepared loaf pans

I know!  My pans look a little rough, but I have baked a lot of banana bread!

Now it’s time to bake the bread!  The aroma coming from your kitchen while this bread is baking will be almost too much for you to take.  But hang in there, the bread will soon be done and then you can devour it!

Bake for about 45-55 minutes or until toothpick inserted near center comes out clean.  Make sure you cool the bread for  about 10 minutes on wire rack before removing from pans.  By cooling it first the bread should just fall right out of the pan when turned upside down.

Yummy, it’s done! Dig in and enjoy!

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