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Feb 012016

Sour Cream Banana Pound Cake

Dang!!!  Forgot the home made ice cream....

Dang!!! Forgot the home made ice cream….

I really, really meant to get this in on Saturday, but you know, stuff happens!!! Sometimes more than once, ha ha…… But any-who, we had a fire going on Friday and Saturday night and today, I’m ready to put on the damn air-conditioning as we hit in the mid 80’s today. Kenny managed to get a project done today that we have been wanting to do for eons and eons and he will share it here soon. If you’re into the country thing, you’re gonna love it!!

This recipe is just a basic recipe for pound cake and I added the crushed bananas and then we had it with our coffee and of course husband had to have it with fresh strawberries and homemade ice cream (and then he complains about gaining weight, yeah right!)!!!!! Well, let’s get this show on the road to all our followers out there…….

Sour Cream Banana Pound Cake
  • 3 cups sugar
  • 1 cup butter, softened
  • 6 large eggs at room temperature
  • 1-1/2 teas vanilla
  • 8 oz sour cream
  • 3 cups flour
  • 1-1/2 cup mashed ripe bananas
  1. Cream together the sugar and butter on medium speed.
  2. Add eggs, one at a time beating well after each.
  3. Blend in vanilla.
  4. On low speed, add flour and sour cream alternately to the sugar mixture until well combined.
  5. Fold in mashed bananas.
  6. Pour batter into a buttered 10" tube pan and bake in a 325 degree oven for 1 hour and 15 to 30 minutes or until cake tests done.
  7. Let cool for 10 minutes and remove from pan.

I really hope you enjoy this very simple version of pound cake as much as we do! We have a couple of days with appointments coming up and on one of those days, getting to visit with great-grandsons for a little while and take granddaughter’s significant other his over due birthday present of those Normally Sweethot Dill Pickles made just for him. Hopes he enjoys them as much as we do……….Later with a couple of Super Bowl recipes, oops, don’t want to jinx myself!

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Feb 232013

Banana Bread French Toast

Want something different for that special Sunday morning breakfast with the family? Make your favorite banana bread the day before you want to make this special treat, I make the Creamy Banana Nut Bread that I posted back on December 13, 2011 as it is my favorite recipe for this bread. I like to serve it with a praline syrup to compliment the pecans in the bread. Husband is not overly fond of this one but I love banana nut bread cooked up this way, so he gets plain old white bread and I have mine made with this recipe right after I make my banana bread. This month is National Hot Breakfast Month and today is National Banana Bread Day, so I’m trying to kill two birds with one stone as we still have lots of work to do in the kitchen!

banana bread toast

Banana Bread French Toast
  • 4 eggs
  • ¼ cup heavy cream
  • 2 tbsp light brown sugar
  • 1 teas vanilla
  • ¼ teas nutmeg
  • ¼ teas cinnamon
  • Unsalted butter for cooking
  1. Mix together all ingredients, save the butter, and blend well.
  2. Cut banana bread into ¾-inch slices.
  3. Melt butter in a skillet over medium heat and dip bread into egg mixture, coating both sides.
  4. Brown on each side for about 3 minutes or until golden brown.
  5. If using a small skillet, keep cooked slices in a 250 degree oven until you are done and add more butter to the skillet with each addition of toast.


Hope you enjoy!

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