Banana Bread

I promised Daniel we'll do some cooking/baking this weekend. Banana bread sounds good right this minute... I like this recipe from Betty Crocker - last time, we used star shaped pans for an extra special look.

Banana Bread

Prep Time: 15 min
Total Time: 3 hours 25 min
Makes: 2 loaves

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter 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 nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Substitution
If using self-rising flour, there is no need to add baking soda and salt.
No buttermilk on hand? Mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.