Banana Bread Muffins

My grandmother Reagan was a great cook (and a fantastic seamstress as well).
Here is her recipe for the best banana bread I have ever had. It is so moist, and becomes more so with each passing day. For all I know this recipe came from a cook book, but my copy says that it came "from the kitchen of Mimi"

1 1/2 t. baking soda
2c. sugar
3 c. all purpose flour sifted
1/2 c. sour cream
1/2 c. butter softened
2 eggs
3 bananas mashed w/ 1/8 t. of salt, and 1 T. lemon juice mixed in.

Disolve baking soda into the sour cream and set aside.
In a mixer, cream sugar and butter, then add eggs one at a time, until blended well.
In a separate bowl, using a fork mash bananas, with salt and lemon juice.
Add the sour cream mixture to the mixer, and blend well, then add banana mixture and blend well, then add the sifted flour, and yes, blend well.

Set your oven on 325, and bake in a greased bread/muffin pan.
This recipe makes two loaves, or 24 muffins.
If making loaves, bake about one hour, if muffins, then about 25 minutes.
Let them rest for a few minutes, and then turn out onto a cookie rack.
If you like serve them warm with butter. They will keep in an air tight container for several days, if they last that long.
Ours never seem to make it more than a few days.