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INGREDIENTS:

1 stick butter
1 c. sugar
2 eggs, beaten
1 lb. peeled very ripe bananas (4 lg.)
1 tbsp. vinegar
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped nuts

DIRECTIONS:

Cream butter and sugar together. Add eggs; beat. Then add bananas with vinegar; beat. Add flour with salt and baking soda. Beat; add vanilla. Stir in nuts. Bake at 325 degrees in greased and floured loaf pan for about 1 hour (or 3 baby loaf pans about 45 minutes). Check with toothpick.

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INGREDIENTS:

1 c. sugar
1/4 c. Crisco
2 eggs
1 c. ripe bananas (about 2)
2 c. Bisquick or Jiffy mix
1/3 c. nuts, chopped

DIRECTIONS:

Preheat oven to 350 degrees. Cream Crisco and sugar. Add 2 eggs, slightly beaten, very ripe bananas, Bisquick or Jiffy mix, and chopped nuts. Stir until well mixed. Pour batter into a well-greased and floured loaf pan. Bake 55 minutes in preheated oven. Remove from pan. Cool on rack before slicing.

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INGREDIENTS:

1 c. sugar
1/2 c. butter
2 eggs
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3 mashed bananas
1/2 c. walnuts (optional)

DIRECTIONS:

Blend butter, sugar and eggs in bowl; mix well. Add flour, baking soda and salt; mix together with butter, sugar and eggs. Add bananas and nuts. Bake in loaf or tube pan at 375 degrees for 50-60 minutes.