Time to roll out some baked goods for the weekend. When I was in chef school I lived near a great Asian produce market - they always had lots of overripe mangos real cheap (like 5 for a dollar). I would take this recipe, add a cup of whole wheat flour, a cup of oats, a half cup of wheat germ and 3 or 4 peeled and chopped mangos and make mini muffins. You couldn't eat just 4 or 5 of these things... Enjoy Preheat oven to 350 degrees. Mis en place 1/2 c. sugar 3/4 cup brown sugar 1/2 c. butter 2-3 eggs 1/2 cup sour cream or plain yoghurt 1 c. mashed bananas (2 lg. bananas) 2 c. flour 1/4 tsp. salt 1 tsp. soda 1 tsp. vanilla 1 c. chopped walnuts Preparation: Place sugars and butter in mixer with paddle attachment. Mix on low speed about 1 minute, add an egg and mix on medium until sugars and butter are now creamed and homogenous. Add additional eggs one at a time. Now add sour cream and mix about 30 seconds, now add bananas and mix until homogenous. Stop mixer - add all dry ingredients and put mixer back on medium for about 1 minute. Grease and then line a 9x5x3 bread pan with parchment paper and pour batter into that. Bake at 350 degrees about 45-55 minutes until a sharp knife or toothpick comes out dry. Because of the dark brown sugar the bread will be a dark and crusty caramel color. Remove pan and let cool about 15 minutes. Then lift out the loaf using the excess parchment paper. Let stand on a wire rack about 1/2 hour until it's cooled nicely - peel away parchment paper and transfer loaf to a serving plate. Love it. Serve with butter or cream cheese to spread on.