You may substitute low-fat sour cream for the regular sour cream. Also, feel free to use nutmeg instead of the mace, or use a spice mixture like I do (for example, Penzey's Apple Pie Spices).
Yield: 1 loaf
Ingredients:
1/2 cup butter, softened (not melted)
1/2 cup light brown sugar
1/2 cup white sugar
3 Tbsp sour cream
2 eggs, well beaten
1 cup mashed ripe bananas
Grated rind of 1 orange (optional)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp mace
1/2 cup chopped walnuts or pecans
Method:
- Heat oven to 350F degrees. Grease a loaf pan and set aside.
- Sift together dry ingredients in a bowl and set aside (flour, powder, soda and spices).
- Cream softened butter with sugars, mixing on slow speed until well blended. Add sour cream. Stir beaten eggs into creamed mixture. Add orange rind (if using).
- Add dry ingredients to the creamed mixture alternately with the mashed bananas. Fold in nuts.
- Pour into prepared pan and bake 50-60 minutes, or until knife inserted in center comes out clean.
- When cool, wrap loaf in foil. This bread is even better the day after it is made.
From the Butt'ry Shelf Cookbook, by Mary Mason Campbell
