JUST IN CASE this turns out wonderfully and my son in law begs my daughter to cook it…..I combined the two recipes below and kinda improvised which I always do with cooking or less familiar baking….extra ingredients were walnuts instead of pecans, plus chocolate chips plus 6 crumbled chocolate chip cookies. I used brown demerara sugar and 4 eggs and made two good size loaves.

Frost this cake with your favorite frosting.
•1/2 cup margarine, softened
•1 1/4 cups brown sugar
•2 eggs
•3 squares unsweetened chocolate, melted
•2 cups all-purpose flour
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1 teaspoon baking powder
•1 1/2 cups mashed, ripe bananas
•1/2 teaspoon vanilla
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.

This is a moist, buttery banana bread loaded with banana flavor.
Cook Time: 1 hour, 15 minutes
•1 cup butter or margarine
•2 cups sugar
•4 eggs
•1/4 teaspoon salt
•2 teaspoons soda
•4 cups flour
•6 large bananas, very ripe, mashed
•1 cup finely chopped pecans
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 loaves.

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