Ingredients:

1 1/4 cups sugar (250 grams)
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour (300 grams)
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired (Measure a cup, then chop. Get rid of fines.)

Directions:
Place oven rack in lowest position and heat to 350 degrees.
Grease bottoms only of 2 loaf pans, 8 1/2 by 4 1/2 by 2 1/2 inches, or 1 loaf pan, 9 by 5 by 3 inches.  (Grease well)
Mix sugar and margarine/butter in large bowl.
Stir in eggs until well blended.
Add bananas, buttermilk and vanilla.  Beat until smooth.
Stir in remaining ingredients except nuts until moistened.
Stir in nuts.
Pour into pans.
Bake 8 1/2 inch pans for about 1 hour, 9 inch pan about 1 1/4 hours or until a wooden toothpick inserted in center comes out clean.
Cool 5 minutes.
Loosen sides of loaves; remove from pans.  Cool completely before slicing.
Wrap tightly and store at room temperature up to 4 days, or in refrigerator up to 10 days.

Ripe bananas freeze easily. Mash, adding 1 tablespoon lemon juice for each cup of bananas to prevent browning. For this recipe, freeze in 1 1/2 cup portions. Put bag of frozen mashed bananas in cold water to speed up de-thaw.