Yummy yummy for my tummy tummy

I still have yet to eat a "meal" today save for two tiny 100 calorie granola bars. Maybe that's why my thoughts are straying to baking. I have some bananas that are starting to brown so banana bread is on the horizon. Below is my favorite recipe courtesy of Cathy & allrecipes.com with some of my own tweaking of course. The original calls for NO spices! Crazyness!

Ingredients

• 1 cup mashed bananas (I typically don't measure- I just use four bananas, if they are super big I add an extra tablespoon or two of flour to prevent soggyness)
  
• 1 cup sour cream
• 1/4 cup margarine
• 1 1/3 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon cinnamon
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
2. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.