Wish You Could Smell This

I made banana bread this afternoon from a recipe from the Flour Bakery in Boston. The recipe is very similar to a recipe I used about 30 years ago when I had my Bakery, Ruby Mountain Bakery, in Northern California.

The secret ingredient is sour cream. And it is important to beat the eggs and sugar until they are light and foamy. This Banana bread is almost cake like, moist and rich but still light.

I am serving the Banana Bread tomorrow with honeyed cream cheese, fresh melon and baked eggs. Can't wait for breakfast.