1 1/4 C sugar
1/2 C butter, softened
2 eggs
1 1/2 c mashed very ripe bananas (3 to 4 medium)
1/2 C buttermilk
1 tsp vanilla
2 1/2 C all purpose flour
1 tsp baking soda
1 tsp salt
1 c chopped nuts if desired - recommend walnuts
1. Move oven rack to low position so that tops of pans will be in the center of the oven. Heat to 350F. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or one l 9x5x3 loaf pan.
2.Mix sugar and butter in large bowl. Stir in eggs until well blended. Add Bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts, pour into pans.
3.Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 mintues, or until toothpick inserted in center comes out clean. Cool 10 minutes, loosen sides of loaves from pans; remove from pans. remove from pans and place top side up on wire rack to cool. cool completely about 2 hours before slicing (good luck with that). Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days.
Yield 2 loaves.
