Mama DJ's Homemade Banana Bread
Photo by: suzettesuzette via Flickr
I am a mother of two grown sons. When they were young, there were tests they had to take in school called the FCAT, which was a scholastic test of ability and knowledge. These were very important tests, and one had to pass in order to proceed to the next grade level. I always baked a nice loaf of homemade banana bread the night before, because it was very important to eat breakfast before these tests. That way, in the morning, I could fix them some protein like eggs, and be sure that they ate the banana bread and went off to school with a full belly and a positive attitude. The evening before, when the bread was finished cooking, we sat down and discussed how wonderful each son was and how proud I was of them, while having a nice, warm piece. I think it made a difference and they both scored amazingly high on the tests the next day.
ingredients:
1/4 cup nonfat sour cream
1 tsp. baking soda
1/2 cup sugar
1/8 cup oil or margarine
1/4 cup egg beaters or an egg
1/2 tsp. salt
1 1/2 cup flour
1/4 cup milk
2 ripe bananas
1 cup pecans crushed up
1 tsp. vanilla
directions:
In a large bowl, stir the flour, salt and soda together with a spoon. In a little bowl, stir the sugar, the oil or margarine, sour cream, and the egg beaters together. Add the egg mixture to the flour mixture and slowly add the milk, and stir until just incorporated. With a masher, mash the bananas into the batter and add the vanilla and the pecans until just mixed together. Pour into a greased pyrex glass bread pan. Place in a 325-350 degree oven for 45 minutes.
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