One of our members, Ali Bresnahan, has posted a wonderful recipe for sour cream banana bread. I thought I would try it and it was soooooo good that I made another loaf, but with my own twist. This one has not only bananas but ripe peaches too. I had to make a few changes to the basic recipe to accommodate the extra liquid from the peaches, and I added some spices to accent the flavor. Thanks Ali for your basic which is terrific. I hope you will try my version too.
Preheat oven to 350° Prepare pan(s) by spraying lightly with cooking spray.
In large mixing bowl, cream butter and sugar together with mixer until fluffy. Add eggs and mix well.
Measure out flour, soda, salt and cinnamon into another small bowl and whisk together.
Peel, cut up and mash well, the peaches and banana. It should measure about 1 1/4 c. Add vanilla and almond extract and lemon juice. Stir to mix.
Add flour mixture to butter mixture and mix until you see no more loose flour. Stir in the mashed fruit, sour cream and nuts just until incorporated.
Spoon batter into prepared pan(s), level top with spatula and bake. For large pan, 1 hr 15 minutes, for medium pan (4x8), 45 minutes to 1 hour, for mini loaf approximately 30 minutes. Check progress during the final 15 to 30 minutes by inserting a toothpick into the center of the loaf. If it comes out clean, remove bread from oven.
Let cool in the pan for 10-15 minutes then turn out and finish cooling on wire rack.