Ingredients

1 1/4 cups sugar

1/2 cup margarine or butter, softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

Instructions

Place over rack in lowest position. Heat oven to 350(. Grease bottoms only of 2 loaf pans: 8 1/2" x 4 1/2" x 2 1/2", or one loaf pan 9" x 5" x 3". Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans. Bake 8" loaves about 1 hour, 9" loaf about 1 1/4 hours or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Comments

If using self-rising flour, omit baking soda and salt.