Peek's Banana Nut Bread

• 1-3/4 cups (425 ml) sugar
• 1/2 cup (125 ml) unsalted butter, plus a tbsp more
• 2 jumbo eggs
• 1/2 cup (125 ml) sour cream, plus a tbsp more
• 3 cups (700 ml) sifted unbleached flour
• 1-1/4 tsp (6 ml) baking soda
• 1-1/4 tsp (6 ml) baking powder
• 3/4 tsp (4 ml) salt
• 4 very ripe large bananas, mashed
• 1-1/2 cups (350 ml) ground walnuts or pecans
• 1/2 cup (125 ml) chopped walnuts or pecans
• 2 cups (475 ml) chocolate morsel's
• Optional: 1 tbsp (15 ml) of nut liqueur, rum or brandy

1. Prheat the oven to 325 degrees (175 C.).
2. Sift the flour, salt, baking soda and baking powder together and set aside.
3. Cream sugar and butter together, (add the optional liqeuer, rum or brandy flavoring at this point).
4. Then add the eggs one at a time, beating well after each one.
5. Add the sour cream and the ground nuts and blend in well.
6. Then, add the dry sifted ingredients, alternating with the mashed bananas.
7. Fold in the chopped nuts and the chocolate morsels, try not to overwork the batter.
8. Bake in two of the very large loaf pans that have been well greased for 55-65 minutes in a 325 degree (175 C.) oven.
9. Test with a wooden toothpick to determine doneness (it should come out clean unless you hit a chocolate chip).
10. Cool on a rack for at least 30 minutes before removing from the pans.

sugar, unsalted butter, jumbo eggs, sour cream, flour, baking soda, baking powder, salt, very, ground walnuts, walnuts, chocolate morsel, brandy

Taken from online-cookbook.com/goto/cook/rpage/001379 (may not work)