Banana Bread

This is the most moist and addictive banana bread recipe. Once I had the first slice the rest of the loaf quickly disappeared. Proceed with caution… or double the recipe and make two loaves instead of just one.



  • 1/2 cup margarine
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 over ripe banana
  • pinch of cinnamon
  • 3/4 cup sour cream
  • 1 tbsp milk



Preheat oven to 350 and butter a bread pan.

Begin by using a fork and smashing the bananas into a smooth paste. Then add cinnamon, milk and vanilla and combine.

In a stand mixer, beat margarine and sugar until fluffy then add the eggs one at a  time. Once eggs are incorporated add the banana mixture and combine.

Combine all the dry ingredients in a separate bowl then add the slowly add to wet ingredients in stand mixture. Do not over mix, only mix until flour is just incorporated.

Fill buttered pan and bake for 1 hour to 1 hour and 5 minutes.


Panzanella Salad



  • 3 cups torn french bread
  • 3 cups tomatoes
    • I have used cherry and vine ripened
  • 1 cloved garlic, minced
  • 1/2 cup of chopped basil, tarragon and parsley
  • juice of 1/2 a lemon
  • 1 tbsp white balsamic vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1/4 cup Parmesan cheese


  • Preheat oven to 350 degrees.
  • Rip bread into bite size pieces.
  • Toss bread with a drizzle of olive oil, and bake for about 10 minutes. Bread should be crispy and golden.
  • Slice tomatoes in different shapes and sizes; don’t worry about being precise.
  • Combine tomatoes, bread, and herbs in one large bowl.
  • Mix lemon juice, garlic, salt, pepper, and olive oil in another bowl.
  • Add dressing to the salad mixture and combine.
  • Top with Parmesan.

The salad will become better as it sits, so give it approximately 10 minutes to marinate before eating.