Preheat oven at 350°F.

Combine margarine and white sugar in a bowl and mix well through an electric mixer, egg beater or a spatula.

Add eggs one at a time. Continue mixing. By this time, the batter should be creamy.

Pour the vanilla and stir well.

In a separate bowl, combine these ingredients: flour, cocoa and baking soda. Rake in through a fork to ensure all are mixed thoroughly.

Add the dry ingredients into the creamy batter.

I used my own version of sour cream. To make, mix the cream and vinegar. Add a dash of salt. The taste should be the just the right amount of salty and sour.

Add the cream into the mixture and make sure all are combined.

Take the peels off the bananas. Chop into pieces by knife or you may chop by using the bottom edge of a spatula (like holding a mortar). Leave larger bits if you wish.

Empty the banana bowl into the batter and continue mixing until the bananas are well incorporated.

Line your pan with wax paper so that the bread would not stick when baked. I used an 8x5 pan.

Bake for 1 hour and 15 minutes. Remember to check once in a while with a skewer or fork as baking time varies with the size of the bread. Once baked, the skewer should come out clean. Tip: one secret to moist cakes is to under bake them a little!