1/4 c. butter
1 1/3 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
3/4 tsp. salt
3/4 c. sour cream
1 c. ripe bananas, mashed
1/2 c. chopped nuts

Cream butter and sugar in mixing bowl. Add eggs and vanilla, blend well. Sift next 4 ingredients together, add alternately with cream to egg mixture, beginning and ending with flour mixture. Add bananas and nuts. Pour into buttered 13 x9 x 2 inch loaf pan. Bake for 45 minutes at 350 degrees.

CRUNCHY TOPPING:

1/2 c. brown sugar
1/2 c. shredded coconut
1/4 c. butter, melted
1/4 c. chopped nuts

Combine all ingredients. Sprinkle over hot cake. Return to oven; broil for 1 minute at 350 degrees until bubbly. Yield: 9-12 servings.