This recipe comes from Betty Crocker's 40th Anniversary Cookbook.
1 1/4 cups sugar
1/2 cup margarine or butter, softened
1 1/2 cups mashed ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Place oven rack in lowest position. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, 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 1/4 hours or until wooden pick inserted in 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. 2 loves (24 slices); 85 calories per slice.
1. I did not add nuts this time. I was making it for my Mom's Group and didn't want to risk anyone having a nut allergy.
2. I did not have buttermilk. I substituted 2% milk and 1/2 tablespoon lemon juice and let stand for a few minutes. You can substitute 1/2 cup plain yogurt instead. I didn't have yogurt.
The reason why I posted this is because at least 2 ladies from the group asked for the recipe. So either they are extremely nice, or they actually liked it!
WHAT'S 'WHAT'S COOKING WEDNESDAY'?