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Rum & Sour Cream Banana Bread Recipe

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This recipe for Rum & Sour Cream Banana Bread is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c butter
1 1/3 c sugar (I use Splenda)
2 eggs
1 c mashed very ripe bananas
1/4 c sour cream
2 tsp rum (I use more - more like 2 T)
1 tsp almond extract
2 c sifted flour
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c chopped walnuts
Directions:
Directions:
Heat oven 350º. Cream butter and sugar until light and fluffy. Add eggs and beat until light. Add rum, sour cream and extract. Sift dry ingredients and add alternately with bananas to egg mixture. Add nuts.
Bake for 60 to 70 mins in loaf pan. I use smaller loaf pans (Aluminum foil size) and bake not as long. Just depends on size of pans.
Personal Notes:
Personal Notes:
If you like banana bread, try this. It is so moist and just delicious. My son-in-law likes me baking it in the smaller pans. It's serving size for him. We freeze some of it, and when he goes on field exercises, he brings some with him. He also brings my fried chicken and anything else that isn't tied or bolted down. He's a Navy Seabee and he isn't real crazy about the MRE's.

 

 

 

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