1 1/2 c. butter
3 c. white sugar
3 c. mashed ripe bananas (4 or 5)
4 eggs, well beaten
2 tsp. vanilla
2 tsp. baking soda
1 1/2 tsp. salt
1 c. buttermilk
4 c. flour (all purpose)
3/4 c. chopped nuts

Cream butter and sugar; blend in eggs, banana and vanilla; put in baking soda, flour and salt; mix well; mix thoroughly with buttermilk and add nuts. Pour into 5 (2"x4"x8") greased and floured pans. Bake in 325 degree oven for 1 hour or until tests done. Remove from oven and let stand in pans for about 5 minutes to cool slightly; put on rack until cooled completely. Wrap in Saran Wrap and then foil. These freeze well for several months and stay moist.