I consider myself a skilled refrigerator forager, willing and able to make do with what its cubed confines provide me on any given lazy day.
On one such day, not too long ago, I dug out a couple of overripe bananas and a half-full container of sour cream from an earlier taco feast. With the knowledge that I had some walnut halves and dried coconut lingering in my pantry, I carried out the divine will of the leftover-food gods and made this:
Sour Cream Banana Bread
(makes one big loaf)
1-1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1-1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 ripe bananas
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1/4 cup honey
1/2 cup sour cream
1/4 cup milk
1/4 cup walnuts, chopped
1/4 cup shredded unsweetened coconut
1. Preheat the oven to 350 degrees F and grease a 4 by 9 inch loaf pan (or whatever you have on hand). Sift together the first five ingredients in a large bowl.
2. In a medium bowl, mash the bananas with a fork until almost smooth. Using a wire whisk or an electric beater, beat in the eggs. Once combined, beat in the remaining wet ingredients until well combined.
3. Pour the wet ingredients into the dry ones and stir until just combined. Mix in the walnuts and coconut, and pour the batter into the loaf pan.
4. Bake for 1 hour, or until a toothpick inserted into the middle of the loaf comes out clean.