Banana Nut Bread

I've finally mastered a perfectly moist banana nut bread. Enjoy!

1 1/4 cups sugar
1/2 cup butter, softened
2 large eggs (I prefer cage free eggs)
4 medium, very ripe bananas, mashed
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans

Lower oven rack so tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of two 8 x 4 inch loaf pans with shortening.

In large bowl, stir sugar and butter until mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt until moistened. Stir in pecans. Divide batter between two loaf pans.

Bake about one hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves with knife; remove loaves from pans and set on top of wire rack. Cool about 2 hours before slicing.