1/2 c. butter, softened
2 c. sugar
2 c. all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1/4 c. plus 2 tbsp. buttermilk
1 1/2 c. mashed ripe bananas (about 3 med.)
1 c. chopped pecans
1 tsp. vanilla extract

Cream butter and sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in remaining ingredients. Spoon batter into 3 greased and floured 1 pound coffee cans. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in can 10 minutes; remove loaves to wire rack and cool completely.