| Procedure |
| Place oven rack in the
lowest position. Heat oven to 350°F |
| Grease bottoms only of 2
loaf pans, 8½ x 4½ x 2½ inches, or 1 loaf pan 9 x 5 x 3 inches.* |
| Mix sugar and butter in a
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. |
| Bake in 8-inch loaves about
1 hour, 9-inch loaves about 1¼ hours or until a wooden pick inserted
into the 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. |
| |
| *In muffin
pans; bake for about 30 minutes. |
| |
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