1 t salt
1 c mashed very ripe bananas (2 bananas)
1 t vanilla extract
1/2 c chopped walnuts or pecans
Preheat oven to 350°F, butter 9X5X3" loaf pan. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs beating well. Sift (yeah right) the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the pan. Bake 1 hour until a cake tester comes out clean. Turn out onto a rack to cool.
I made one batch of 4 mini loaves and one batch with a regular loaf and mini loaf and added mini chocolate chips. They turned out practically perfect.
Next up were Picky Palate's Itty Bitty Oreo Stuffed Chocolate Chip Cookies. Jenny at Picky Palate is always coming up with something new and amazingly delicious. If you aren't following her blog yet, you should be. I just wish I had all the time in the world to bake and no worries to eat all of her scrumptious goodies. When I saw these I knew I had to try them and surprise my kids with them.
Click on the recipe title above for the link to the recipe.
I used one scoop of cookie dough, divided it in half and then folded it around the mini oreo. My cookies also took closer to 13 minutes in my oven, so be sure to check after your cookies often. The kids we excited to have cookies after school but when they took a bite and said, "Mom, are there oreos in here?" I could tell they were excited. I got "These are awesome!", Wow, thanks Mom!", and "How many can I have?" as responses. I handed one to Pat when he got home and he was pleasantly surprised by the oreo in the middle as well.
Now you can either bake these yourself, or come on out to the Salem UMC Fall Bazaar Dinner Saturday night. Get the banana bread and cookies before they are gone. Hmmmmm, maybe I should sell to the highest bidder!