3/4 c. butter
1 1/2 c. sugar
3 eggs, separated
5 lg. bananas, mashed, about 1 1/2 c.
3 c. flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1/2 c. sour cream
1/2 c. milk
3/4 c. finely chopped pecans

Grease and flour bakers or coat with vegetable shortening spray. Cream butter and sugar together thoroughly. Add eggs, yolks, one at a time, beating well after each addition. Add bananas, mixing well. Measure 1/2 cup milk and add sour cream to fill the cup.

Sift together the flour, soda and salt. Add the flour and the milk alternately to the banana mixture, ending with the flour. Add the nuts and mix well. Beat egg whites until they stand in stiff peaks, fold carefully into banana batter. Divide batter evenly between the 4 containers, filling each to within 1/2 inch of the top. Bake 300 degrees for 45-50 minutes. Cool on rack before storing in tins.