Ingredients

• 1 1/4 cups sugar
• 1/2 cup butter or 1/2 cup margarine, softened
• 2 eggs
• 1 1/2 cups mashed 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

Instructions

1. Heat oven to 350°F

2. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.

3. In large bowl, mix sugar and butter with spoon. 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.

4. Divide batter evenly among pans, filling each with about 1/2 cup batter.

5. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes.

6. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours.

7. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.