Banana Bread

From Betty Crocker.

1-1/4 C. sugar
1/2 C. butter, softened
2 large eggs
1-1/2 C. mashed very ripe bananas (3 medium)
1/2 C. buttermilk
1 tsp. vanilla
2-1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. chocolate chips or chopped nuts, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. 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.

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 chocolate chips or nuts, if desired. Divide batter evenly between pans.

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.

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.