1 1/4 cups sugar
1/2 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas (3 - 4)
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups self rising flour
1 cup chopped nuts (pecan or walnut)

Preheat oven to 350°F.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Add flour and mix well. Stir in nuts. Pour into greased loaf pans and bake for about 1 1/4 hours or until toothpick inserted in center comes our clean. Cool for 5 minutes before removing from pans. Store at room temperature up to 4 days or refrigerate up to 10 days.