Yield - 1 loaf.

2 very ripe bananas
2 eggs
1 tsp. vanilla
1/3 c. corn or safflower oil
1/4 c. buttermilk
1 3/4 c. unbleached flour
1 1/4 c. dark brown sugar
1/2 tsp. salt
3/4 tsp. baking soda
1 c. chopped pecans

Mash bananas well and beat in eggs, vanilla, oil and buttermilk. (To make buttermilk just add 1 teaspoon lemon juice to whole or skim milk and let sit for 5 minutes.) Combine flour, sugar, soda and salt in a separate bowl. Mix together dry and moist ingredients and stir in nuts. Mix well. Spoon into a greased 9-inch loaf pan and bake in a preheated 350 degree oven for about 1 hour and 15 minutes until nicely browned and top cracks slightly. Cool and remove from pan. Serve warm.