Meals Matter

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Contributed By: rebelita80
Betty Crocker's Cookbook

Naturally low-fat

Ingredients

1 1/4 cups Sugar

1/2 cup Butter or stick margarine, softened*

2 Large eggs

1 1/2 cups Mashed very ripe bananas (3 medium)

1/2 cup Buttermilk**

1 tsp Vanilla

2 1/2 cups All-purpose flour***

1 tsp Baking soda

1 tsp Salt

1 cup Chopped nuts, if desired

Preparation

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 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening. ~~

2. MIX sugar and butter in large bowl. STIR in eggs until well blended. STIR in bananas, buttermilk, and vanilla; BEAT until smooth. STIR in flour, baking soda, and salt just until moistened. STIR in nuts. DIVIDE batter evenly between pans. ~~

3. BAKE 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. COOL 10 minutes in pans on wire rack. ~~

4. 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.

Cook's Notes

*Spreads with at least 65% vegetable oil can be used. **Can subsitute buttermilk with 1/2 Tablespoon lemon juice or white vinegar mixed with 1/2 Cup milk. Allow to sit a few minutes. ***If using self-rising flour, omit baking soda and salt. ~~ FOR BLUEBERRY-BANANA BREAD: OMIT nuts. STIR 1 cup fresh or frozen blueberries into batter. ~~

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