3/4 cup butter (softened)
1 1/2 cups sugar
3 large eggs, separated
5 large very ripe bananas, mashed
3 cups flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1/2 cup sour cream
1/2 cup milk
3/4 cups finely chopped pecans
Grease and flour 2 loaf pans.
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 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 two pans.
Sprinkle tops with brown sugar and pecan halves.
Bake at 325 degrees for 1 hour.
I cover the pans loosely with foil for the first 45 minutes, then uncover for the last 15 minutes.
These freeze well if you wrap them in Syran Wrap and then Foil.