Rosemary's Banana-Nut Bread

Makes One Loaf (18 slices)

1 1/4 cups sugar

1/2 cup (1 stick) margarine or butter at room temperature

2 eggs

3 medium very ripe bananas

1/2 cup buttermilk

1 tsp vanilla

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cub chopped nuts

Shortening to grease baking pan

1. Heat the oven to 350F. Grease just the bottom of the loaf pan with the shortening.

2. Mix the sugar and margarine in a large bowl. Stir in the eggs until well mixed.

3. Mash the bananas with a potato masher or fork in a medium bowl. You should have about 1 1/2 cups mashed bananas. Add the bananas, buttermilk and vanilla to the egg mixture. Stir until smooth. Stir in the flour, baking soda and salt all at once just until flour is moistened. Stir in the nuts. Pour the batter into the greased pan.

4. Bake about 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.

5. Place the pan on a wire cooling rack, and cool 5 minutes. Loosen the sides of bread from the pan, using a knife. Carefully tip pan on its side and tap gently to remove bread from pan. Place the bread top side up on a wire cooling rack. Cool completely, about 1 hour, before slicing.  

Calories (1 slice): 245 (calories from Fat 100);

Fat: 11g (Saturated 2g);

Cholesterol: 25mg;

Sodium: 280mg;

Carbohydrate: 33g;

Protein: 4g;

Vitamin A: 8%;

Vitamin c 0%;

Calcium: 2%;

Iron: 6%;

Picture courtesy of www.smuckersrms.com

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