Katie - February 2007

BANANA BREAD FRENCH TOAST

The following makes 1 loaf:

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

1. Preheat oven to 350°. Butter a 9-by-5-by-3-inch loaf pan; set
aside. In an electric mixer fitted with the paddle attachment, cream butter
and sugar until light and fluffy. Add eggs, and beat to incorporate.

2. In a medium bowl, whisk together flour, baking soda, and salt.
Add to the butter mixture, and mix until just combined. Add bananas, sour
cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared
pan.

3. Bake until a cake tester inserted into the center of the cake
comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes,
then turn out onto a rack to cool.

Then just mix 1 package of cream cheese and 1 banana together and spread it
on the banana bread and cook it like French toast.


BUTTERMILK SYRUP

Bring to a boil:
¾ c. buttermilk
1 cube butter
2 c. sugar

Remove and add 2 tsp. vanilla.
Just before serving add ½ tsp baking soda.