3 very ripe bananas
1 1/2 cups sugar
1/2 cup non-hydrogenated Crisco or butter, softened
1 tablespoon vegetable oil (optional)
3 eggs
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon banana extract (optional)
2 cups flour (minus 2 tablespoons)
1 teaspoon baking soda
4 tablespoons plain or banana yogurt
1/2 to 3/4 cup pecans or walnuts, crushed

Preheat oven to 350°F.

In a large mixing bowl, beat butter and sugar for 1 minute.

Add all remaining ingredients except flour and beat until well combined, about 2 minutes.

Turn batter into a 9x5x3-inch greased loaf pan.

Bake for 45-60 minutes or until cake tests done. Reduce heat to 325°F if cake begins to brown too much before done.

Drizzle top of cake with confectioners icing while still warm.

Spread individual servings with cream cheese just before serving.

Submitted by: CM