3/4 cup corn or canola oil
3/4 cup dark brown sugar
2 pcs whole eggs
approximately 1 1/2 cups (500 grams) peeled overripe bananas
2 cups allpurpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup heavy cream
2 teaspoons white vinegar
1 cup walnuts, coarsely chopped (optional)

• Grease with butter or vegetable oil shortening, and line with heatproof parchment paper three pieces 7X3 loaf pans
• Bake at 400 F for 15 minutes, then lower the temperature to 350F, and bake for another 2030 minutes, or until the top exterior of the cake is almost firm to the touch.

NOTE: If you want to use another size of shape of fan, feel free. Just fill the pan 3/4 full, and bake until the cake is almost firm to the touch.