Autumn. The air has a tang to it, the wind howls during the night, waking us up to a lawn of golden leaves. The sun, in Door County, often likes to hide on these cool fall days. Then, suddenly she surprises us, spraying her golden rays on all the red and orange trees, pumpkins and brilliant fall flowers.
It’s baking time at Pipka’s. This is the time of year I like to bake Banana Bread in my Almond Cake Pan. It looks so pretty on a long tray, dusted with
powdered sugar and a few chrysanthemums tucked along the side. Ready for a party. Or the kids' lunchbox, or the lady’s book club, or the church potluck supper. You can bake and eat it right away or bake and freeze the bread, allowing you to make it way before you need it.
Nana’s Banana Bread Sift together: 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/2 teaspoon salt Beat until light and fluffy: 1 cup plus 2 tablespoons sugar 2 eggs Drizzle in: 1/2 cup oil Add: 3 1/2 bananas, very ripe, mashed 2 tablespoons sour cream 1 teaspoon vanilla extract Fold in: dry ingredients and pecans Set oven to 350 degrees F. Butter and flour the Pipka's Almond Cake Pan. Line the bottom of a loaf pan with parchment paper. Pour batter into pans. Bake 1 hour or until a cake tester comes out clean.
This recipe makes one banana bread loaf in Pipka's Almond Cake Pan with enough batter left for one bread in a small loaf pan. Or you can make two banana bread loaves in two of my Almond Cake Pans. See my special below ...
Pipka’s Pre-Holiday Special: Order now and start your holiday baking early! 2 pans for $49.95 & Free Shipping! You might also like ... Add extra flavor to your baking with Pipka’s pure gourmet extracts: Almond Extract, Cherry Extract, Lemon Extract, Lavender Extract and Orange Extract. 3 for……$ 21.95