1 3/4 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1/4 tsp. salt (optional)
2 eggs
2 ripe bananas, mashed (1 c.)
1/2 c. vegetable oil
1/4 c. plus 1 tbsp. buttermilk or low-fat milk with 1 tsp. vinegar added
1 tsp. vanilla
1 c. chopped walnuts

In large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine eggs, bananas, oil, buttermilk and vanilla; beat well. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into 9 x 5 x 3-inch baking pan.

Bake at 325°F for 1 hour or until bread tests done. Cool on wire rack.

Yield: 1 loaf.

Recipe does not double well.