3 very ripe bananas, mashed
1 1/2 cups sugar (scant)
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 or liqueur (optional)
2 cups flour (minus 2 tablespoons)
1 teaspoon baking soda
4 tablespoons plain or banana yogurt or sour cream
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 nuts. Beat until well combined, about 2 minutes. Stir in flour until well mixed - but do not mix for more than 90 seconds or the cake may be tough). Stir in nuts.

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 center tests done.

Drizzle top of cake with confectioners icing while still warm (optional) or simply brush top with melted butter then sprinkle with sugar.

Spread individual servings with cream cheese just before serving.

Variations: If you make this in the blender/food processor, you can add 1/2 cup sunflower seeds, coarsely chopped. This gives it a coarser texture and may take slightly longer to bake. Sometimes I add dried cranberries or blueberries.

Submitted by: CM