Food, Comforting Food

Mindy here, and as Harvey raged around us early last week, dumping 23 inches of rain on us here at our camphouse, all I wanted to do was cook. Bake. And since we never lost power, I was able to do just that. But it couldn’t be just any food. We needed comfort food. Homemade chicken noodle soup, beef stew…

Fresh baked bread…

So what do you suppose happened when I realized I had three over-ripe bananas on the counter? 

Yep.

Usually when I make banana nut bread, I use the recipe in my Betty Crocker Cookbook. But since that’s in storage, I had to find another recipe. Now you all know how much I love cakes with sour cream in them, how moist and delicious they are… So you can imagine how excited I was when I came across a banana nut bread recipe that used sour cream.

Score!

Here’s what you’ll need for this delicious version of a classic.

½ cup (1 stick) unsalted butter, softened

1 ½ cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3 overly-ripe bananas, mashed, but still lumpy

1 cup sugar

2 eggs

½ cup sour cream

1 tsp. vanilla extract

¾ cups chopped pecans

Preheat you oven to 350 degrees.

Butter and flour regular size loaf pan and set aside.

In a large bowl, whisk to flour, baking soda, baking powder and salt.

Set aside.

In a second large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time.

Stir in the mashed bananas, sour cream and vanilla and mix until combined.

Add the dry ingredients and mix until moistened,

Then fold in pecans and pour batter into prepared pan.

Set that atop a baking sheet.

Place tray in the oven so that the top of the loaf is in the center of the oven.

Bake for 1 hour and 10 minutes. Remove from oven and allow to cool in pan for 5 minutes before turning out onto cooling rack.

Once cool, or maybe just a little warm, slice and enjoy.

 You can see not only the pecans, but those pieces of banana.

Once again, the sour cream did not disappoint. This has to be my favorite ingredient for adding moistness to baked goods. I love this new recipe and have already decided it will be my go-to from now on. Lord willing, we won’t have any more hurricanes, though.

Hurricane Harvey impacted many people. By now, I’m sure you’ve all seen pictures and video of the devastation in Houston, but I can’t help sharing another perspective. Although we personally emerged from Harvey’s wrath virtually unscathed, many in our small rural community are still suffering from the floods that showed no mercy.

At one point, our little town was cut off to the west, north and south, leaving only one way in and out of town.

Grocery stores and other businesses were forced to close because of the rapidly rising river and delivery trucks were unable to get in to restock the shelves. Mail delivery ceased for a few days because the post office was cut off by flood waters.

And, oh, how they rose, swallowing whatever lay in their path.

Wildlife found themselves trapped.

The scene that really broke my heart was after the rain had stopped. We had ventured away from the camphouse, through the pasture and past the flooded gate area onto the main road that took us down to the interstate. And there, just on the other side of the highway, not more than a quarter mile from our camphouse, was a rescue in process.

While we sat high and dry, just down the road the quiet little hamlet that usually goes unnoticed was completely under water.

Making us realize just how truly blessed we were.

Now we join with others to aid in the recovery process. Praying, delivering food to friends who’ve been displaced, donating cleaning supplies and whatever else is needed in the relief effort. In big cities and small towns alike, the outpouring of support has been overwhelming. People lending a hand to their neighbors. People they may have never met before.

Why?

Because we are Texans and we are Texas strong.

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com