Colleen’S Banana Nut Bread

• 1 1/4 cups sugar
• 1/2 cup (1 stick) butter (softened)
• 2 eggs
• 2 cups mashed ripe bananas (4 - 5 medium)
• 1/2 cup buttermilk*
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground clove
• 1/2 teaspoon fresh grated nutmeg
• (OR 1/4 teaspoon nutmeg from bottle)
• 1 cup chopped pecans

1. Mix sugar, butter & eggs in bowl on medium speed until well blended. Add buttermilk & vanilla until smooth. Add bananas (hand stir!)
2. In a separate bowl stir: flour, baking soda, salt & spices together. (Mix well.) Add dry ingredients to wet ingredients and hand stir. Add nuts. Stir. Pour into bread bans and bake 1 hour for mini-loaves or 1 hour and 15 minutes for regular sized loaves.
3. Check with toothpick for doneness. (stick a wooden toothpick into the top. If it comes out clean then it's done.)
4. Remove from oven and baste tops with butter. Let cool for (only) five minutes then remove from pans onto cooling rack. (Lay loaves on their sides.)
5. Freezes well for 3 months if properly wrapped. Tastes best 2nd day. Good luck with trying to wait!
6. *Buttermilk substitute: 1 cup of whole milk stir in one tablespoon of vinegar or lemon juice.

ubc, butter, eggs, mashed ripe bananas, buttermilk, vanilla, flour, baking soda, vanilla, salt, cinnamon, ground clove, fresh grated nutmeg, nutmeg, pecans

Taken from www.epicurious.com/recipes/member/views/colleen-s-banana-nut-bread-1233899 (may not work)