From My Kitchen

Recipe of the Month

In summer it is often difficult to consume the bananas before they become too ripe. Here is a yummy bread that bakes beautifully in the microwave-convection oven. Make extras and freeze to enjoy with iced tea on a warm summer day. 


1 stick butter 
1 cup sugar 
2 eggs 
1 teaspoon vanilla 
1 cup mashed banana (about 2 large) 
1 1/2 cups flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup sour cream

1. MICROWAVE (100%) butter in microwave-safe bowl 45 to 60 seconds or until softened. 

2. Preheat oven to 350 degrees. Blend sugar with butter. Beat in eggs, one at a time, beating well after each. Blend in vanilla and banana. Add flour, baking soda, salt and sour cream. Stir together until blended. Pour into silicone or paperboard loaf pan, two mini-loaf pans and 6 Texas-sized muffin cups. 

3. COMBO-BAKE with 10% microwave and 350 degrees (Low-Mix) for 22 to 27 minutes (18 to 20 for cups) or until toothpick inserted in center comes out clean. Cool completely; remove from pans. Store tightly wrapped in refrigerator. 

About 20 Servings

TIPS  >With glass, be sure to grease or spray baking pan before adding batter. 

>Bread freezes well. 

>Chopped nuts can be added just before pouring into pan. For a spicy flavor, add1/2 teaspoon cinnamon or nutmeg with salt. 

>Freeze ripe bananas; thaw before using in a bread recipe like this one.