"My family absolutely loves when I make this! It looks complicated, but it's really not. I got this out of a Paula Deen magazine. Just a few hints...I use flexible cookware when I bake and the first time I made this I had to use 3 regular sized loaf pans. The next time I used two flexible bunt pans it turned out great! The reason I love this recipe is it uses brown sugar instead of white. I don't know for sure how many servings this makes, all I know is that it will feed my brood and then some. **Note: I have substituted Splenda Brown Sugar and light sour cream as well; it still turns out fantastic! Please let me know what you think!"

Original is 12-15 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 350. Grease two (6x9 inch) loaf pans.

Step 2

In a small bowl, mash bananas together with vanilla.

Step 3

In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined.

Step 4

In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, ground pecans, and mini chocolate morsels.

Step 5

Pour into pans and bake for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.