Breakfast Loves Banana Bread

Banana bread is always a crowd pleaser and it's fun to try variations. Plus, it's good for breakfast a couple days in a row! I have to say this is one of the best banana bread recipes I've made so it might become the tradition. The bread came out very moist and not too dense. Thank you to authors of The American Heritage Cookbook of 1964.

Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
Grated rind of half a lemon
3/4 cup mashed ripe bananas
2 tablespoons commercial sour cream
1/2 cup chopped walnuts or macadamia nuts

Directions:
Sift together flour, baking soda, baking powder, and salt. Set aside. Work butter until soft, then work in sugar, a little at a time, until smooth. Beat in eggs, one at a time, add the vanilla, grated lemon rind, and bananas. Stir in flour mixture alternatively with sour cream. Last of all, mix in the nuts. Pour into a greased loaf pan and bake in a preheated 350 degree oven for one hour or until a toothpick tested in the center comes out dry. Remove from pan and cool on a rack. Cut in thin slices to serve.