Servings: 3 mini pans and 4 muffin cups

½ C butter, softened ½ C butter, softened
1 C white sugar 1 C white sugar
2 eggs 2 eggs
1 t. vanilla extract 1 t. vanilla extract
1 t. lemon extract 1 t. lemon extract
1 ¾ C flour 1 ¾ C flour
1 t baking soda 1 t baking soda
1 t. baking powder 1 t. baking powder
½ t salt ½ t salt
½ t cinnamon ½ t cinnamon
½ C sour cream ½ C sour cream
½ C chopped nuts ½ C chopped nuts
3 medium bananas, mashed 3 medium bananas, mashed

Preheat oven to 350° and grease 9x5 or 3 mini pans and 3 muffin cups.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well.
Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Fold in sour cream, nuts and bananas. Spread evenly into prepared pans.
Bake for an hour or until toothpick inserted in center comes out clean. Cool in pans, 10 minutes for large, 5 for small then turn out on wire rack to cool.