"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana, Sour Cream and Walnut Loaf Recipe

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This recipe for Banana, Sour Cream and Walnut Loaf, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Cooper
Added: Thursday, August 30, 2007


2/3 c. butter or margarine, softened
1 1/3 c. sugar
2 3/4 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1/2 c. sour cream
1 1/2 c. mashed bananas
1/2 c. chopped walnuts

Cream butter; gradually add sugar, beating at medium speed of electric mixer. Combine flour and next 3 ingredients in a medium bowl; stir well. Combine eggs, banana, and sour cream, stirring well. Add flour mixture to creamed mixture, alternately with banana mixture, beginning and ending with flour mixture. Mix until blended after each addition. Stir in walnuts. Pour batter into a greased and floured 9x5x3 inch loafpan. Bake at 350 F. for 1 hours and 15 minutes or until a wooden pick inserted in center comes out clean. (shield with aluminum foil to prevent excessive browning, if necessary). Let cool in pan 10 minutes; remove from pan and let it cool completely on a wire rack.
Yields 1 loaf




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