1 stick butter
2 c. sugar
2 eggs
2 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. + 2 tbsp. buttermilk
1 1/2 c. mashed bananas
1 c. chopped pecans
1 tsp. vanilla

Cream butter and sugar; add eggs, one at a time, beating well. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, starting and ending with flour. Stir banana, nuts and vanilla into dough. Spoon into 3 (1 lb.) greased and floured coffee cans and bake at 350 degrees for 55 minutes or until pick inserted in center comes out clean. Cool in cans 10 minutes; remove and cool completely on wire rack.

(or 4 - 12 oz. cans, bake for 35 minutes.)