Banana Bread

Cooking continues to be a favorite activity. Emma loves to "dump it" into the bowl, after which crying with delight, "we dooed it!" (We're still working on pronouns and irregular past tense verbs. :) My husband helped out this week and even tried to get her to crack an egg, though I don't think she liked it all that much. But we all enjoyed the yummy results.

This recipe is your basic Betty Crocker version.
1 1/4 cups sugar
1/2 cup butter or stick margarine, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350. Grease bottoms of 2 eight-inch loaf pans, or 1 nine-inch loaf pan.
2. 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 until just moistened. Stir in nuts. Divide batter evenly between pans.
3. Bake 8-inch loaves about 1 hour, or 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.
4. Loose sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing.