1 c. sugar
1/2 c. oil
2 eggs
1 c. (2 med.) mashed ripe bananas
1/2 c. sour cream
1 tsp. vanilla extract
1 1/2 c. unsifted flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. chopped walnuts, optional

Preheat oven to 350 degrees. Grease and flour bottom only of a 9x5 inch loaf pan. Set aside.

In large bowl, beat together sugar and oil. Add eggs, mashed bananas, sour cream and vanilla, blend well.

In separate bowl, measure flour, baking soda and salt; stir with creamed banana mixture just until dry ingredients are moistened. If using walnuts, add at this time. Pour into prepared loaf pan.

Bake at 350 degrees for 50-60 minutes or until cake tests done with a toothpick. If desired, sift banana loaf cake with powdered sugar after baking.

Suggestion: This cake recipe freezes well in freezer bags when made in individual cake pans for lunches.