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1
Combine margarine and white sugar in a bowl and mix well through an electric mixer, egg beater or a spatula
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2
Add eggs one at a time.
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3
Continue mixing.
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4
By this time, the batter should be creamy.
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5
Pour the vanilla into the mixture and continue stirring.
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6
Put together flour and baking soda.
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7
Add a teaspoon of salt if you are using unsalted margarine.
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8
Rake in using a fork to make sure the ingredients are combined well.
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9
Gradually add the dry mixture into the creamy batter.
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10
I did not use sour cream but I made my own instead.
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11
In a separate bowl, mix the cream and vinegar.
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12
Add a dash of salt.
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13
This should taste just the right kind of sour and salty.
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14
Pour the sour cream mixture into the batter and mix well.
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15
Take the peels off the bananas.
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16
Chop into pieces by knife or you may chop by using the bottom edge of a spatula (like holding a mortar).
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17
Leave larger bits if you wish.
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18
Empty the banana bowl into the batter and continue mixing until the bananas are well incorporated.
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19
Brush some margarine in the loaf pan or any baking pan then pour the batter.
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20
Make sure to leave more than an inch of space as the bread will rice upon baking.
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21
Preheat oven at 350F and bake for 1 hour and 15 minutes.
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22
Remember to check once in a while with a skewer or fork as baking time varies with the size of the bread.
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23
Once baked, the skewer should come out clean.
