Banana Bread

<p>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. Be sure to only grease the bottom of the pan and leave the sides ungreased so the batter can properly rise. </p>

<p>Peel bananas, break into pieces and place in a medium bowl. With a fork or potato masher, mash banana until smooth. Mash enough bananas to yield 1 1/2 cups.</p>

<p>In large bowl, beat sugar and softened butter with electric mixer on medium speed until fluffy and thoroughly mixed, scraping down side of bowl occasionally. Add eggs and beat until smooth and thoroughly blended.</p>

<p>Add the 1 1/2 cups mashed bananas, buttermilk and vanilla. Beat until smooth.</p>

<p>Using a spatula or spoon, gently stir in flour, baking soda and salt just until moistened. It’s ok if there are some lumps and flour streaks. </p>

<p>Gently fold in nuts. Pour evenly into pan(s).</p>

<p>Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan(s) on cooling rack.</p>

<p>Using a dinner knife, gently go around the edges of the pan to loosen the sides of the loaves from the pans. Once loosened, carefully invert the pan onto your hand, protected by an oven mitt, and tap the bottom of the pan lightly to release the loaf. Remove the loaf from the pan and place it top side up (the side that was facing up during baking) on a cooling rack. Cool completely, about 2 hours, before slicing.</p>

<p>Serve with butter. Tightly wrap completely cooled bread and store at room temperature up to 4 days or refrigerate up to a week. </p>