1/2 cup (1 stick) butter, at room temp.
1 1/3 cups sugar
2 eggs
2 tsp. Meyers' rum banana liquor
1 tsp. banana, almond or vanilla extract
1/4 cup banana yogurt (banilla) or buttermilk
2 cups all-purpose flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup ripe bananas, mashed
1 1/2 cups chopped pecans or walnuts

Preheat oven to 350°F.

In the bowl of an electric mixer, cream together butter and sugar until it becomes light and fluffy. Add eggs, one at a time, beating after each addition. Continue to beat until fluffy and light.

Combine liquor and extracts. Sift the dry ingredients together and add half to batter. Add buttermilk or yogurt, extract and liquor, then remaining dry ingredients. Add mashed bananas and beat one minute longer.

Stir in chopped nuts.

Grease and flour several loaf pans.

Bake at 350°F until toothpick inserted in center comes out clean.

Submitted by: Kristan Gibson