INGREDIENTS:

1/3 c. butter, softened
3/4 c. sugar
1 egg
1 c. mashed banana
2 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans or walnuts
1/2 c. chocolate chips (opt.)
1/2 c. buttermilk

DIRECTIONS:

Preheat oven to 350 degrees. Cream butter and sugar. Mix in egg and banana. In a separate bowl stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan and bake for 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for about 5 minutes, turn out on a wire rack. Makes 1 loaf.

INGREDIENTS:

1 stick butter
1 1/2 c. sugar
2 eggs
1/4 c. sour cream
2 tbsp. rum
1 tsp. almond
2 c. plain flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 ripe bananas, mashed
1 c. pecans

DIRECTIONS:

Cream butter and sugar. Beat eggs in one at a time; add sour cream, rum and almond flavoring. Add bananas and nuts. Sift together flour, baking powder, soda and salt. Mix into the banana mixture. Pour into loaf pans and bake for 1 hour, 10 minutes at 350 degrees. (I only cook mine 1 hour.)

INGREDIENTS:

1 c. sugar
1/2 c. Crisco
2 eggs
1 pkg. instant vanilla pudding
3-4 ripe bananas
2 c. flour
1 tsp. soda
1/2 tsp. vanilla
1/2 c. pecans, chopped

DIRECTIONS:

Cream sugar and shortening. Add eggs; mix well. Add instant vanilla pudding and bananas. Mix. Add dry ingredients, vanilla and nuts. Bake in a 9 x 13 inch greased and floured pan. Bake at 325 degrees for 25-30 minutes or until done.