2 c. (about 4 lg.) well-mashed over ripe bananas
1 c. sugar (may cut back to 2/3 c.)
2 eggs
3/8 lb. (1 1/2 sticks) unsalted butter, melted and cooled
2 c. all-purpose flour
2 tsp. baking soda
3 tbsp. buttermilk
1 c. coarsely chopped pecans, dry roasted

Or a mixture of 3 tablespoons milk and 1/2 teaspoon vinegar which has been set out for 1 hour.

In a large bowl, combine the bananas, sugar and eggs with a spoon until well blended. Gradually add the butter, mixing well. Stir in the flour and baking soda until well mixed and creamy. Stir in the buttermilk, then fold in the pecans.

BREAD: Spoon batter into two 8 1/2 x 4 1/2 inch greased loaf pans. Bake at 350 degrees for 30 minutes, then reduce heat to 300 degrees; and bake until dark brown and cooked through, about 45 minutes. Remove from pan immediately and cool on a wire rack about 30 minutes before serving.

MUFFINS: Spoon batter into 12 greased muffin cups (they will be very full). Bake at 300 degrees until dark brown and done, about 65 minutes. Let sit about 5 minutes, then remove from pan and cool as directed for the bread. Makes 2 loaves or 1 dozen muffins.