Deb's Recipe of the Month Club - April

Time again for Deb's Recipe of the Month Club! My grandmother made the best banana bread. It was moist, had an incredible crust, and I still crave it to this day. When I use her recipe, it comes out dry and nearly tasteless. I live at 9000 ft (more or less), so I expect that's the reason. My sister lives a sea level and her's comes out just like Grandma's. So instead of an old family favorite this time, I went searching for a Banana Bread that would work at 9000 ft (and sea level). And didn't find one. I did find this Martha Stewart recipe. The first time I made it, the top collapsed (but it tasted good). So I researched adjustments for high altitude baking (less baking soda and more flour). Honestly, it's the only recipe I've ever had to adjust. I don't even adjust box cake mixes (the few times I use one).

Stampendous monkey seemed like the way to go for Banana Bread. Colored with Copics. My bananas are slivers of circles. I clipped the ends of both sides and highlighted with a brown Copic marker.

I put the other version of the recipe (either regular or high altitude) on the back.

Stamps: Stampendous Changito
Paper: Basic Grey, Reminisce GOIN' BANANAS paper
Ink: Memento
Accessories: Copics, circle and leaf punches, glitter pen, and rhinestones

So, here's the 3rd batch of the high altitude version. Looks yummy! Tasted even better! :D

My High Altitude version of Martha's Banana Bread!

• 1/2c butter (1 stick) at room temp.
• 1c sugar minus 1T.
• 2 egg
• 1 3/4c flour
• 1/2t baking soda
• 1t salt
• 1c mashed bananas
• 1/2c sour cream
• 1t vanilla
• 1/2c chopped pecans (opt.)

Cream shortening, sugar & egg. Add remaining ingredients until well mixed.
Bake at 350 for 60 minutes.