This makes two loaves so I'll freeze one. It freezes wonderfully and lasts a couple months in the freezer.
Lowfat Banana Bread
1 1/4 cups sugar (I cut back on this just a tad)
1/2 c butter or stick margarine, softened
2 large eggs
1 1/2 c mashed very ripe bananas, about 3 medium
1/2 c buttermilk (I just used skim)
1 tsp vanilla
2 1/2 c all purpose flour (I used whole wheat)
1 tsp baking soda
1 tsp salt
1 c chopped nuts, if desired
Move oven rack to lowest position so tops of pans will be in center of oven. Heat over to 350. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 OR one loaf pan, 9 x 5 x 3 inches, with shortening. (I just spray with cooking spray)
Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in nuts. Divide batter evenly between pans.
Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 minutes. (I baked both of mine together for 1 hour 10 minutes and they came out perfect...slightly crunchy outside and moist inside.) Cool 10 minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or in refrigerator up to 10 days.