Banana Sour Cream Walnut Loaf

This is a recipe I came across several years ago.  It comes from the Pennsylvania State Grange Cookbook.  The sour cream gives it a nice dense, moist crumb.  I do not use the nuts.  Try this - I think you'll agree it's the best!

2/3 c. butter or margarine, softened
1½ c. sugar
2 eggs, beaten
1½ c. mashed bananas
2-3/4 c. flour, sifted
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ c. sour cream
1 c. chopped walnuts (optional)

Cream butter and sugar in mixing bowl until light and fluffy.  Beat in eggs and bananas.  Sift together flour, baking powder, baking soda, and salt.  Add to creamed mixture alternately with sour cream, stirring well after each addition.  Fold in walnuts.  Pour into greased and floured 5x9 inch loaf pan.  Bake at 350º for 1¼ hours or until loaf tests done.  Cool in pan for 20 minutes; remove to wire rack to cool completely.  Store, tightly wrapped, in refrigerator.  Yields 1 loaf.