No fooling … This bread will soon be a family favorite! Whether you’re making this for a fund raiser (as I just did) or a large family, this bread is light and moist and sure to please. Freezes really well. If you don’t have 4 loaf pans, use 2 loaf pans and put the remaining batter in an 11×13 cake pan. It’s a good thing it’s so easy to make … your family will ask for it again and again!

Best-Ever Banana  Nut Bread

1 C margarine

1 C brown sugar

2 C granulated sugar

6 eggs

3 C sour cream (low-fat OK)

4 tsp baking soda

2 tsp vanilla

5-7 bananas, mashed (about 1-2/3 cups)

1 tsp salt

5 C flour

½ C chopped pecans

Preheat oven to 350 degrees, lightly grease four loaf pans (22x11x6 cm, 1.5 liter Pyrex or equivalent) with butter or cooking spray. Beat margarine, sugars, eggs, and vanilla until fluffy. In a separate bowl, combine sour cream and baking soda, let stand 3 minutes (will puff up nearly double). Stir in sour cream mixture and bananas. Gradually add flour and salt, stirring just until blended. Add nuts and stir just to incorporate. Divide batter evenly into loaf pans. Bake 50-60 minutes, or until toothpick inserted in the center comes out clean. Freezes well. Makes 4 loaves.