BANANA BREAD

1 1/4 cups sugar                                   

1/2 cup butter/ margarine, softened    

2 large eggs

1 1/2 cups mashed ripe bananas

1/2 cup buttermilk*

1 tsp. vanilla

2 1/2 cups flour                         

1 tsp. baking soda             

1 tsp. salt                           

1 cup chopped nuts, optional

*Buttermilk substitution: 1 1/2 tsp. lemon juice or white vinegar plus enough milk to make 1/2 cup.  Let stand a few minutes. Or use 1/2 cup plain yogurt.

Move oven racks to low position so that tops of pans will be in center of oven.  Grease bottom only of 9 x 5 x 3 loaf pan or 2 loaf pans, 8½ x 4½ x 2½, with shortening.

                       

Mix sugar and margarine 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 the nuts.  Pour into pans.

Bake at 350º for 1¼ hours, or until toothpick inserted in center comes out clean.  Cool 5 minutes in pans on wire rack.  Loosen sides of loaf from pans; remove from pans and place top side up on wire rack.  Cool completely before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.