INGREDIENTS:
1 1/4 cups sugar
1/2 cup butter, softened
2 large eggs
1 1/2 cup mashed ripe bananas (3-4 medium)
1/2 cup buttermilk (if you don’t have buttermilk, you can substitute: 1/2 cup milk mixed with 1/2 Tablespoon (1 1/2 teaspoons) vinegar)
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (optional)
DIRECTIONS:
1. Move oven rack to low position so that the tops of the pans will be in the center of the oven. Heat oven to 350°. Grease bottoms only of two loaf pans, 8 1/2 x 4 1/2 x 2 1/2”, or one loaf pan 9 x 5 x 3”, with shortening. Claire likes to sprinkle the pan with sugar.
2. Mix sugar and butter and large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Be until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in nuts if you are using them. Pour into pans.
3. Bake 8 inch loaves about 1 hour, 9 inch loaves about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool five minutes in pans on wire rack. Loosen sides of loaf pan; remove from pan and place top side up on a wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to four days, or refrigerate up to 10 days.