Banana Nut Bread.

The weather is cool and rainy. I am wearing jeans, but just barely, after eating this delicious banana bread. I got the recipe from a bread recipe booklet called, Quick and Delicious Breads by Johna Blinn, that I got at Value Village for 99 cents. I have a feeling I will be making a few of these recipes in the coming months. (I also scored both my fall and winter coats at their big 50% off sale, but that's another story.) This is an old favourite and this recipe was pretty standard. Of course, because I am the Queen of Substitution, my banana bread will never taste the same twice. It may not even contain bananas. I added 2tbsp of molasses because I was out of vanilla, and used ground up trail mix instead of walnuts. I used yogurt instead of sour cream. I also didn't bother separating the nuts and sugar mixture and pouring on top as it suggested in the recipe. Yes, I said 'suggested'. I am not a big rule follower in the kitchen; The fewer bowls to wash, the better, I say. Here is the recipe that I sort of used as a guide, but didn't really follow at all, now that I look at it more closely :

Vanilla Banana Bread
Makes one 9 inch loaf
2 cups all-purpose flour
2 tsp baking powder
1 teaspoons baking soda
1/4 tsp salt
10 tblsps butter
1/2 cup chopped walnuts
1/4 cup brown sugar, packed
3 teaspoons pure vanilla extract
1 cup granulated sugar
2 eggs lightly beaten
1 cup mashed ripe bananas, (2 or 3)
1/2 c dairy sour cream

There is a big long explanation that I won't bother to transcribe here. The scoop with quick breads is: Dry ingredients in one bowl, wet in another. Pour wet into dry and don't over mix. Pour into greased pan. Bake at 350 degrees. The pan that I used here took an hour to bake. See if you can wait until the next day to eat, banana bread always has more flavour the next day. Enjoy!