Windows Wide Open, Baking Up A Storm #Recipes

Healthy-Ways-to-Use-Overripe-BananasThree way-past-ripe bananas were making the kitchen rather… fragrant, so I decided to bake up some sour cream banana bread with dried cranberries—recipe adapted from the Kraft site.



Temps pushing the low 70’s invited throwing open the windows, donning the noise-reducing headset and diving into a Dido playlist while I prepared the batter.


1/4 cup butter, softened
1 cup sugar
2 eggs
1 cup Sour Cream
1 cup mashed fully ripe bananas (about 3)
2-1/4 cups flour
1-1/2 tsp. Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
½ – 1 cup dried cranberries (or walnuts)


Heat oven to 350ºF.
Beat butter and sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and combined dry ingredients; mix just until moistened. Stir in nuts.
Pour into greased and floured 9×5-inch loaf pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing. Refrigerate leftovers.



After doing an egg count (2 dozen in the fridge) I decided to hard boil a batch to make Deviled Eggs. I used the oldest eggs so I wouldn’t have to spend the entire day nipping away at the shells and ending up with a seriously disfigured egg.

After cutting the eggs in half and scraping out the yolks, I mashed the yolk with a bit of mayo, a few squirts of horseradish mustard, a generous tablespoon of homemade zucchini relish, salt and pepper, a few grinds of dried garlic and mixed until it was smooth but not runny. I piped the mix into the egg white portion and topped it with smoky paprika.


Have a fabulous Tuesday! And BON APETIT!

About Nya Rawlyns

Crossing boundaries, taking no prisoners. Write what’s in your soul. It’s the bass beat, the heartbeat, the lyrics rude and true. Nya Rawlyns is the pseudonym of a writer who cut her teeth on sports-themed romantic comedy and historical romances before finding her true calling in the wilderness areas she has visited but calls “home” in that place that counts the most: the heart. She has lived in the country and on a sailboat on the Chesapeake Bay, earned more than 1000 miles in competitive trail and endurance racing, taught Political Science to unwilling freshmen, and found an avocation in materials science. When she isn’t tending to her garden or the horses, the cats, or two pervert parakeets, she can be found day dreaming and listening to the voices in her head.
This entry was posted in Baking Up A Storm #Recipes, Windows Wide Open and tagged , , . Bookmark the permalink.

One Response to Windows Wide Open, Baking Up A Storm #Recipes

  1. M. Peters (@MPetersDesires) says:

    I’m glad you’re feeling well enough today to bake and toddle around the kitchen! Yay! That banana bread sounds AMAZING… devilled eggs are … not my thing, though. I keep TRYING to like them… I just can’t quite manage it. I cannot stand hardboiled eggs. But yay for a bright day full of cooking goodness!



Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar Logo

You are commenting using your account. ( Log Out / Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out / Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out / Change )

Google+ photo

You are commenting using your Google+ account. ( Log Out / Change )


Connecting to %s