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Rum and Sour Cream Banana Bread

Contributed by Bobbie Oskolkoff

Oven: 350

Bake time: 60-70 minutes

C. butter or margarine (butter is best)

1 1/3 C. sugar

2 eggs room temperature

2 tsp. rum or milk and rum extract

cup sour cream

1 tsp. almond extract

2 C. sifted flour

tsp. baking soda

1 tsp. baking powder

tsp. salt

1 C. very ripe mashed bananas

1 C. chopped nuts

Cream butter and sugar till light and fluffy. Add eggs and beat until light.
Add rum, sour cream, and extract. Sift dry ingredients together and
add alternately with bananas, starting and ending with dry ingredients
to egg mixture. Add nuts. Bake in loaf pans.


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