Banana Bread:

1 ¼ c sugar
½ c margarine or butter, softened
1 ½ c mashed ripe bananas (3 to 4 medium)
½ c buttermilk
1 tsp vanilla
2 ½ c all-purpose flour
1 tsp baking soda
1 tsp salt
1 c chopped nuts (optional)
Place oven rack in lowest position. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 ½ x 4 1 ½ x 2 ½ or 1 loaf pan, 9 x 5 x 3 inches. 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-inch loaves about 1 hour, 9-inch loaf about 1 ¼ hours or until wooden pick inserted in center comes out clean. Cool 5 min. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temp up to 4 days, or refrigerator up to 10 days.

1 ¼ c sugar
½ c margarine or butter, softened
1 ½ c mashed ripe bananas (3 to 4 medium)
½ c buttermilk
1 tsp vanilla
2 ½ c all-purpose flour
1 tsp baking soda
1 tsp salt
1 c chopped nuts (optional)
Place oven rack in lowest position. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 ½ x 4 1 ½ x 2 ½ or 1 loaf pan, 9 x 5 x 3 inches. 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-inch loaves about 1 hour, 9-inch loaf about 1 ¼ hours or until wooden pick inserted in center comes out clean. Cool 5 min. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temp up to 4 days, or refrigerator up to 10 days.