Sour Cream Banana Bread

This recipe is courtesy of my friend Kalli Barker, photographer extraordinaire...and great baker! My favorite thing about this recipe, besides the fact that its yummy, is the recipe makes TWO loaves so I can freeze one and always have one on hand for company...genius!

Sour Cream Banana Bread

Ingredients
2 cup flour (I usually use 1 cup of whole wheat flour and 1 cup of white flour)
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 ½ cup sugar
½ cup sour cream (Against my husband's wishes, I use reduced fat sour cream and you can't taste the difference)
1 tsp. vanilla
½ cup shortening
3 large ripe bananas
2 eggs
1/2 cup chopped walnuts or pecans (optional)
¼ cup sugar
1 tsp. cinnamon

Directions
Cream eggs, sugar, sour cream, shortening, and bananas.
Add vanilla and other dry ingredients. (Stir in ½ cup nuts if desired.)
Grease pans. Mix together the sugar and cinnamon and dust pans lightly with cinnamon-sugar mixture.
Divide banana mixture into prepared pans. Sprinkle some cinnamon-sugar mixture on top.

Bake at 375° for 35 to 45 minutes. (Makes 2 large or 4 small loaves.)