A learning experience

As promised, (or hoped for, anyway) I made Lisa Letterman's Banana Bread on Monday. Lisa is a dear, dear sister in Christ who is a fearless cook! She has no problem cutting a recipe out of a magazine and giving it a whirl. My family and I have been the happy recipients of her dessert attempts many times. This recipe for banana bread was mmmm, mmmm. I think it was the sour cream that made it extra delicious. As a bonus, I learned a couple of important things while preparing this recipe: 1.) My oven temperature might be off. Nothing seems to bake for the right amount of time. I need to purchase one of those oven thermometers and see what's going on. 2.) My bread pan stinks. It's a little wider and not quite as deep as most, so breads come out a little wide and not quite as high as I would like. Second thing to purchase - a new bread pan. So, here it is:

Lisa's Banana Bread
1 1/2 cups flour
1 1/4 cups sugar
1/2 cup margarine or butter (seriously, use butter. You just poured in all that sugar...)
2 eggs 1 tsp. baking soda
4 T. sour cream (1/4 cup)
1 cup mashed banana (2)
1 tsp. vanilla
1/4 tsp. salt
1/2 cup nuts (I used walnuts)
Cream butter and sugar. Add eggs beaten well. Add baking soda dissolved in sour cream. Beat well. Add banana, flour, salt, vanilla and nuts. Mix well. Bake in a well greased and floured loaf pan. Bake at 350 degrees for 1 - 1 1/4 hours. (Or 4 mini loaves for 35 - 40 mins.)

Enjoy!