Banana Bread


¾ cup butter or margarine
2 cups all-purpose flour
1½ cups sugar
1 teaspoon baking soda
1½ cups mashed banana
¾ teaspoon salt
2 eggs
½ cup buttermilk
1 teaspoon vanilla
1 cup chopped nuts
Take the cream butter and sugar, then blend them in with the bananas, eggs and vanilla. Sift together the flour, soda and salt; add to the banana mixture, alternating with buttermilk. Mix thoroughly; add nuts. Pour into greased loaf pan and bake at 325-degrees for about an hour, or until toothpick comes out clean. If I have bananas getting too ripe I'll stick them in the freezer and use to make banana bread when I have time. 
NOTE: I like to use mini loaf pans instead of large loaf pan. This recipe will fill 4 pans. They need to bake for about 35 to 40 minutes. Also, to keep them from sticking to pans, I line pans with parchment paper or wax paper with the ends extending up over the sides of the pans. That way, I can just lift the banana bread out when it is cooled, and it comes out better.


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