Most every FAVORITE or SENSATIONAL recipe I became famous for in my time of cooking real food had to have sort of special ingredient.

This one, has one also, SOUR CREAM.  Sorry, it’s a must but can be any kind, lite no fat, etc…

This is one I don’t mess with at all.

Enjoy Winking smile

BANANA TEA BREAD
 

1/2 cup butter or margarine, softened
1 1/3 cups sugar
2 eggs
1/4 cup commercial sour cream
2 tablespoons light rum or milk
1 teaspoon almond extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 1/2 cups chopped pecans
powdered sugar (optional)

Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum, and almond extract, mixing well. Combine flour, backing powder, baking soda, and salt; add to creamed mixture alternately with mashed bananas, mixing well after each addition. Stir in pecans.

Pour batter into greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover with aluminum foil. Remove from pan; cool. Sprinkle loaf with powdered sugar, if desired. Yield: 1 loaf.

PS  I usually make 2 recipes at the same time and split the batter between 3 pans, the bread is lower profile, but hey, you’ll want 3 loaves because two will be gone in a heart beat.   It also freezes well.

Peace out

Live, Laugh, Always, with Love

~FromJennifersCloset

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