INGREDIENTS:

1 c. butter
1 c. sugar
2 eggs
3 ripe bananas, mashed
2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 c. chopped pecans

DIRECTIONS:

Cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in bananas, flour, soda and nuts. Mix until just blended.

Bake in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan at 300 degrees for approximately 1 1/2 hours.

INGREDIENTS:

1 1/2 c. salad oil
2 1/2 c. sugar
3 eggs
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tbsp. vanilla
1 c. nuts, chopped
1 1/2 c. ripe bananas

DIRECTIONS:

Beat eggs; add sugar and oil alternately. Add mashed bananas. Sift dry ingredients and add. Add vanilla last. Bake at 350 degrees for 1 hour.

INGREDIENTS:

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 med. bananas, sliced thin
1/2 c. butter, softened
1 c. sugar
2 eggs
1/4 tsp. vanilla
1/4 c. cold water
1/2 c. chopped dates
1/2 c. chopped walnuts

DIRECTIONS:

Stir together flour, soda and salt; set aside. In small bowl beat bananas until almost smooth. In large bowl cream butter and sugar. Beat in eggs one at a time until light and fluffy. Beat in vanilla and bananas. Add flour mixture to banana mixture; beat just to blend well. Add water; beat to blend. Stir in dates and walnuts.

Turn into greased 9×5x3-inch loaf pan. Bake in preheated oven (350 degrees) 65-70 minutes or until pick inserted in center comes out clean. Let cool in pan 5 minutes, then loosen and turn out onto wire rack to cool completely. This tender moist bread is almost cake-like.