Victoria adapted this from a Martha Stewart recipe, and it has become one of Andrew’s favorite breakfasts. 

Victoria began cooking at an early age. During ice storms and power outages, the Chambers family would cook food over their fireplace and here Victoria is cooking a hot dog under the watchful supervision of the family dog, Sassy.

1 stick butter

1 cup sugar

2 eggs

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp salt

3 very ripe bananas

½ cup sour cream

1 tsp vanilla

½ cup chopped pecans or walnuts

  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
  2. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool
  3. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.