Instructions: Cream together sugar, sour cream, eggs and vanilla. Sift together and add the flour, balong powder, soda and salt. Add bananas and pecans; mix well.

Pour into a greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Make toffee topping: Melt butter and add the brown sugar and milk.

Bring to a boil over medium heat and boil 1 minute, stirring constantly.

Add the pecans. When bread is baked, spread topping over loaf in pan. Place pan on a cookie sheet for bake 5 more minutes. Remove from oven. Loosen sides of bread from pan so topping will go town sides of bread. Cool in pan and remove with a spatula. Juanita Sprape, Saranac Lansing State Journal,

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