I used to call this recipe LADo’s Very Best. I’ve tried several versions, but this always comes out best. I make lots of these and give out to friends and they all said it’s the best banana bread. You think they’re just lying to make me feel good? My Mom, who doesn’t like sweet stuff, loves this bread. This recipe makes 3 large loaves. I like using the disposable 8×3 3/4 inch loaf pans with cover. If making muffins, allow 25 minutes of baking time.

Ingredients:

• 1 2/3 cups sugar
• 1 cup (2 sticks) butter, room temp – or vegetable shortening
• 5 very ripe medium bananas (4 mashed, 1 coarsely chopped)
• 4 large eggs, well beaten
• 1 c sour cream
• 1 tablespoon lemon/orange juice
• 2 T Grand Marnier
• 1 tsp vanilla
• 3 cups bread flour or unbleached all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 c raisins, dusted in flour (optional)
• 1 c chopped walnuts

Directions:
Set oven to 350.
PAM spray the pans.
Allow butter to come to room temp.
Cream sugar and butter until light and whipped-creamy.
Add egg one at a time. Beat well.
In another bowl, mix banana, sour cream, juice, all the liquid stuff. Add to the butter mixture, and beat briefly until uniformly blended.

Sift together the dry ingredients and manually fold lightly but thoroughly into the banana mixture.

Bake for 1:15 hr for large loaves (9×5), 45 min. for small.