Sour cream banana nut loaf in my sleep

Rum isn’t the only secret recipe ingredient. Another one is sour cream. Mimi and I used to struggle to make banana bread that wasn’t dry…until we found this recipe, originally printed in the Confidential Chat column of the Boston Globe.

 

A few tips from my sister Mary, who bakes delicious desserts:

·        Keep this bread in the oven for a good hour to make sure it is done.

·        Poke the center of the loaf with a toothpick. If the toothpick comes out clean, with no batter on it, the loaf is ready to come out of the oven.

A few tips from me:

·         Remember to set the timer.

·         Remember that you are baking something.

·         Do not go out.

·         Do not take a nap, unless you are confident someone else will come home, smell your burning banana loaf and take it out of the oven for you (I was sleeping on the porch the last time this happened).