Irresistible Banana Bread

15 min - Start To Finish:

3 hr

25 min

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 cup chopped nuts, if desired

1 teaspoon salt

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 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. 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.

Makes 2 loaves (24 slices each)

1 Serving: Calories

70 (Calories from Fat 20 ); Total Fat

2 g (Saturated Fat 1 g); Cholesterol

15 mg; Sodium

95 mg; Total Carbohydrate

12 g (Dietary Fiber 0g); Protein

Diet Exchange: 1 Starch

This recipe displayed with permission from General Mills, Inc.