BEST BANANA BREAD BY GOLD MEDAL FLOUR

Do you ever notice or read the recipes known as "back of the box?" There can be some seriously good ones to try listed on cake mixes, pasta packages, soup cans and even sugar and flour products. I have noticed the banana bread listed on the back of the Gold Medal Flour package so often, so today was THE day to give it a try! We are soon to take off for Atlanta for a visit, and you know how it is, when you need to use up the last of the bananas before they spoil. I also had some buttermilk I needed to use before leaving, so it just turned out to be an easy afternoon to bake. Honey....you will love this! It's very, very good and I have other favorite banana bread recipes which I have featured on Estelle's! It made a beautiful loaf!

I think I will have to make this for little Luke the Duke on my visit this time around! The sweet people over at Gold Medal know their baking....that's one you can count on! Y'all try it and let us know what you think!

BEST BANANA BREAD BY GOLD MEDAL
1¼
cups sugar
½
cup butter, softened
2
extra -large eggs
1½
cups mashed ripe bananas (3-4 medium)
½
cup buttermilk
1
teaspoon vanilla
2½
cups all-purpose flour
1
teaspoon baking soda
1
teaspoon salt
1
cup chopped pecans

Heat oven to 350 degrees F. Grease one large loaf pan or two smaller loaf pans. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and pecans just until moistened. Pour batter into pan. Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes before slicing.
Cooking with grandchildren can be SO fun! Y'all get in the kitchen and rattle those pots and pans! And......we're off.......