Monday, January 6, 2014

Freezer Space and First Impressions

The first time my husband came to visit my hometown while we were dating, we arrived very late.  My mother had just baked a banana bread and greeted us with a house that smelled heavenly.  As we sat down to wind down from our long trip we dug into the warm banana bread.  My then boyfriend, immediately exclaimed that "Alison makes the best banana bread!"  My mother tilted her head and answered back in a perturbed voice "Alison's banana bread? Where do you think she got it?" Needless to say, that was my mother's first impression of my boyfriend. Whoops! Long story short, my mother makes the BEST banana bread....hands down, her recipe, no denying.


About a week ago I found myself with a predicament I'm sure you all have come across...no freezer space.  The culprit was about 10 over-ripe bananas I had frozen and put into a Ziploc bag to save for smoothies or baked goods.  I was already in a baking mood, so I made a banana bread...and then I made 3 more pans and 1 batch of muffins, until my freezer space went from having space to being overloaded with 5 freshly baked banana breads.  Problem solved?



Banana Bread
Makes 8 or more Servings


1 C. Sugar
½ C. Butter or Earth Balance
2 Over-Ripe Bananas
2 Eggs
½ t. salt
1 ½ C. Flour
1 t. Baking Soda
½ C. Sour Cream or Soy Milk or Almond Milk
1 t. Vanilla
½ C. Chopped Walnuts
½ C. Chocolate Chips (I like ShopRite brand)

Preheat oven to 350. Beat butter or Earth Balance and sugar together.  Add bananas and eggs.  Alternate adding the dry ingredients and sour cream or almond/soy milk.  Stir in vanilla, nuts and chocolate chips. Pour into greased loaf pan. Bake for one hour. (Muffins = 30 minutes bake time)



13 comments:

  1. ohhh i know the feeling! from frozen ingredients to frozen food. i have a giant deep freezer and still never have space!

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  2. hey Alison,
    do you feel that generally, almond / soy milk can be substituted in coffee cakes that call for sour cram ?

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    Replies
    1. Hey Duby,
      Generally I feel almond milk can replace sour cream in recipes...but if it's a sour cream coffee cake, then you probably need the sour cream :) I think the coffee cake will turn out just fine, but the texture and flavor will most likely be different.

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  3. Haha, I am also having trouble fitting things into my freezers. Yes, you heard right. I have two freezers, and they are both full :(
    This looks SO good, I love any baked good with bananas in it ;)

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  4. The first time I met my mother in law, she stood in the driveway with brisket sandwiches on rye. She was all dressed up, smiling and excited to meet me and see her daughter. This all sounds really normal but it was 4AM and we'd just driven all the way from Vegas to LA!

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  5. i NEVER have space in my freezer. i probably organize it once a week to make more room, but it doesn't help much...

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  6. I think I make banana bread more often than anything else because I always have old bananas around the house. I cant even eat it because I am allergic, but the smell, as you say, is heavenly.

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  7. Funny how you "resolved" your lack of freezer space. My family loves banana bread and I always like to try new recipes. Thank you for sharing

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  8. Love that this has sour cream. I'm always looking for ways to use up leftover bananas!

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  9. That's a great story, haha! I love banana bread and I always add chocolate chips. Your recipe looks delish!

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  10. Love banana bread, always got to save your going bad bananas.

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