Janet’s Rich Banana Bread




Life has been busy this month, for me and my DB. I just finished a four day trip and my DB is currently going through EIW (early interview week). What does that even mean? It means he has 21 interviews in five days. How intense is that? They go room to room in a hotel and go on twenty minute interviews with different firms. I don’t know how they do it.

As you can tell, my blog hasn’t been a top priority in life recently. I’m focusing on work (both jobs) and supporting my DB to help him make it through this stressful week. Don’t get me wrong, I still love baking… I just haven’t had the time to do much of it or update.

Meanwhile, here’s a recipe to hold you up until the next one. More banana bread! This one was just okay. I may have over baked it, causing the crust to be thicker than I would have liked. The inside was moist, but the top was a bit crumbly. Recipe from AllRecipes.

Janet’s Rich Banana Bread


  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 2 medium bananas, sliced


  1. Preheat oven to 350 degrees.
  2. Butter a 9x5 inch loaf pan. Mix together the butter and sugar. Stir in the eggs and vanilla.
  3. Gradually mix in the dry ingredients: flour, baking soda, and salt.
  4. Fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  5. Bake for an hour or until toothpick comes out clean. Wait 5 minutes before removing from pan and cooling completely.




  1. says

    That sounds like a terrible, terrible interview process. It makes me nervous just thinking about it!

    Even if this bread was just okay, it looks awesome and makes me crave banana bread. But I’m allergic to bananas so… no banana bread for me. Still looks good, though. :)

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