Banana Bread With Pecans

Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes. Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavor combinations. Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt. No buttermilk on hand? In an emergency, you can 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.

• Ready In: 1 hr 50 mins
• Serves: 12
• Yields: 2 loaves

Ingredients

• 1 1⁄4 cups sugar
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 2  eggs
• 1 1⁄2 cups  mashed very ripe bananas or 3 -4  medium bananas
• 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

Directions

1. 1Move 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. • 2Mix 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. • 3Bake 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.