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Rum
and Sour Cream Banana Bread
Contributed by Bobbie Oskolkoff
Oven: 350
Bake time: 60-70 minutes
½ C. butter or margarine (butter is best)
1 1/3 C. sugar
2 eggs room temperature
2 tsp. rum or milk and rum extract
¼ cup sour cream
1 tsp. almond extract
2 C. sifted flour
½ tsp. baking soda
1 ½ tsp. baking powder
¼ tsp. salt
1 C. very ripe mashed bananas
1 ½ C. chopped nuts
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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.