Three 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.

INGREDIENTS

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)

PREPARATION

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.

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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!