3 Ripe Bananas

2 Eggs

1 Cup of packed Light Brown Sugar

¾ Cup Vegetable Oil

½ Cup Sour Cream

¾ teaspoon Ground Cinnamon

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 teaspoon Vanilla Extract

½ teaspoon of Salt

¾ Cup of Chopped Walnuts

¾ Cup Raisins

1 ¾ Cup All-Purpose Flour 

Preheat the oven to 350 degrees. Make sure oven rack is in the center position.Lightly grease a 6 by 8 inch loaf pan with vegetable shortening or butte.

Peel the bananas and place in a small mixing bowl. Mash with the back of a fork until there are no big lumps remaining.

In a large mixing bowl, combine the eggs, sugar, oil and sour cream, and whisk until smooth.

Add the cinnamon, baking soda, baking powder, vanilla extract, salt, mashed bananas, raisins and walnuts to the egg mixture and whisk to combine.

Add the flour and stir until just combined. Do not over mix!

Pour the batter into the loaf pan and bake until golden brown and risen, about 1 hour 10 minutes, or till toothpick inserted into top of bread comes out clean.

When done, remove the loaf from the oven and let rest for 10 minutes in the pan. Turn out onto a wire rack to finish cooling before serving.   

2 (10.75 ounce) Cans Cream of Chicken Soup

1 Cup Sour Cream

1/2 Cup Milk

1/2 teaspoon Dried Parsley

1/4 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Ground Black Pepper

1 (1 pound) Package Frozen Mixed Vegetables, thawed

3 Cups Chopped Cooked Chicken  

Topping:

1 1/2 Cups Bisquick Baking Mix

1/2 Cup Grated Sharp Cheddar Cheese

1/2 Cup Milk

Preheat  Oven to 350 degrees, lightly grease 13X9X2″ baking dish. In a Large Blow, combine soup, and next 6 ingredients. Stir in Vegetables and Chicken.

Spoon mixture into prepared baking dish: set aside.

In a small bowl, combine baking mix and cheese. Add Milk, stirring just until dry ingredients are moistened. Drop batter by heaping Tablespoonfuls evenly over chicken mixture.

Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.