Banana Nut Bread

I LOVE Banana Nut Bread!!! The moist, banana nutty goodness is sheer heaven - especially steaming hot fresh out of the oven covered in butter and speaking from a practical point of view, making a batch of this delectable delight is the very best way to make use of overly ripe bananas. Over the years I have tried many different versions, but the first recipe I ever used is still my favorite and my "go to" every time. It's always a HUGE hit in our house and even has the stamp of approval from members of the US Army! 

Banana Nut Bread

*very slightly* adapted from the Fredericksburg Home Kitchen Cookbook, 13th Edition, originally from the 11th Edition recipe by Mrs. Ross Hodges, 1975

1 1/2 cups sugar

1/2 cup sweet cream salted butter, softened*

2 eggs

1/2 teaspoon salt

1 teaspoon baking soda

2 cups sifted flour

1/4 cup buttermilk

1 1/2 cups mashed bananas (approximately 3 bananas, depending on size)

1 teaspoon vanilla extract

1/2 cup chopped nuts*

Cream sugar and butter together. Add eggs and salt, beating thoroughly until light and fluffy. stir soda into buttermilk. Add flour and buttermilk/soda mixture alternately and beat well. Stir in mashed bananas, vanilla and nuts. Pour into 2 greased and floured loaf pans at 350 degrees about 50 minutes or until an inserted tooth pick comes out clean.

*Original recipe calls for shortening and 1 cup nuts.

I've also baked this recipe into muffins instead of loaves, which works out well and yields between 18-24 muffins, depending on how full the cups are filled. Adjust baking time accordingly.