1/2 cup butter or margarine, softened - I NEVER use margarine... too much plastic in your viens.... BUTTER - USE BUTTER

1 1/3 cups sugar

2 eggs

1/4 cup commercial sour cream

2 tablespoons light rum or milk

1 teaspoon almond extract

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (going light on the salt is fine)

1 cup mashed ripe bananas (about three medium to large)

1 1/2 cups chopped pecans (optional)

powdered sugar (optional)

Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum, and almond extract, mixing well. Combine flour, backing powder, baking soda, and salt; add to creamed mixture alternately with mashed bananas, mixing well after each addition. Stir in pecans.

Pour batter into greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover with aluminum foil. Remove from pan; cool. Sprinkle loaf with powdered sugar, if desired. Yield: 1 loaf.

Notes: I go another tablespoon of Rum... the alcohol bakes out. No one is going to get drunk.

My secret ingredient that I do not publish with the recipe is that I also put in 2 Tablespoons of Banana Extract. I give the recipe out and everyone tells me mine tastes so much better... these tips are the only difference...

I also make two recipes at one time and split it between three loaf pans. It's a hit anywhere, so why not. It also freezes well for at least 6 months, so it makes a great item for bake sales coming up in the future, raffle items at your social functions....

You can also cook in mini-loaf pans. It makes about 16 loaves - bake about 45 minutes.