Camilla’s Banana Bread

• 4 eggs
• 1 cup white sugar
• 1 2/3 cup brown sugar
• 2 cups browned bananas, mashed
• 3/4 cup oil
• 3/4 cup sourdough starter (or buttermilk)
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 2 cups whole wheat pastry flour (if you don’t have this you can use 4 cups all-purpose flour)
• 2 tsp salt
• 2 tsp baking soda
• 1 tsp vanilla
• 1 tsp banana emulsion, optional
• 1 tsp hazelnut emulsion, optional
• 1 cup chopped nuts

In a mixer combine eggs and sugar and beat until fluffy.

Add bananas, oil, sourdough starter and sour cream. Stir until well combined.

Add the flours, salt, and baking soda. Stir until just combined.

Stir in vanilla and nuts.

Spray bread pans with cooking spray and then dust with flour. I use 3 8×4 pans for this recipe.

Bake at 350 for 60 minutes.

When finished baking place the bread pans on a cooling rack for 10 minutes before removing the bread from the pans.