Rum Sour Cream Banana Bread

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Rum Sour Cream Banana Bread

 

1/2 cup butter

1 1/3 cups granulated sugar

2 eggs

2 teaspoons rum

1/4 cup sour cream

1 teaspoon almond extract

2 cup all-purpose flour, sifted

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup mashed very ripe bananas

1 1/2 cups walnuts or pecans, chopped

 

Cream butter and sugar until light and fluffy. Add eggs and beat until light.

Add rum, sour cream and almond extract.

Sift dry ingredients together and add alternately with bananas to egg mixture.

Add nuts. Bake at 350 degrees for 60 to 70 minutes depending on size of loaf

pans.

 

 

 

 

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