Banana Sour Cream Bread

ANNOUNCEMENT: Our long-awaited, exciting move has begun.

This morning, in need of a break from packing,

and all the change that has been swirling about,

I whipped up some Banana Sour Cream Bread.

In the midst of his shuffling between rooms and sorting through spaces,

Husband noticed me in the kitchen.

"You're making that, now?" he asked.

"Yep."

Then before we knew it, it was more than half gone. 

And now I need to go on a run.

When in need of normal:

bake.

Banana Sour Cream Bread

1/2 C. butter shortening

1/2 C. white sugar

1/2 C brown sugar

2 eggs

3 ripe mashed bananas

1/2 tsp. vanilla

1/2 C. sour cream

1 tsp. baking soda

1/4 tsp. salt

2 C. flour

1 C. chopped nuts (if desired)

1/4 C. sugar

1/2 tsp. cinnamon

1.  Cream shortening and sugar.  Beat in eggs, bananas and vanilla.  Add sour cream. 

Gradually add dry ingredients. 

2. Mix sugar, cinnamon (and nuts if desired) and set aside. 

3.  Grease bundt pan.  Add half nut mixture to bottom of bundt pan and add 1/2 of batter.  Add remaining nut mixture, then add rest of batter. 

4.  Bake at 350 for 45 minutes.  Cool 5 minutes in pan.  Invert onto plate and enjoy!

Updates on the move soon. 

Gather up your homesteading tips--

I'm going to need them.