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1
Preheat oven at 350F.
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2
Combine margarine and white sugar in a bowl and mix well through an electric mixer, egg beater or a spatula.
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3
Add eggs one at a time.
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4
Continue mixing.
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5
By this time, the batter should be creamy.
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6
Pour the vanilla and stir well.
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7
In a separate bowl, combine these ingredients: flour, cocoa and baking soda.
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8
Rake in through a fork to ensure all are mixed thoroughly.
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9
Add the dry ingredients into the creamy batter.
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10
I used my own version of sour cream.
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11
To make, mix the cream and vinegar.
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12
Add a dash of salt.
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13
The taste should be the just the right amount of salty and sour.
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14
Add the cream into the mixture and make sure all are combined.
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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
Line your pan with wax paper so that the bread would not stick when baked.
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20
I used an 8x5 pan.
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21
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.
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24
Tip: one secret to moist cakes is to under bake them a little!
