Summertime Banana Nut Bread

1. In a small frying pan, melt 1 teaspoon butter. Add walnuts or pecans over medium-heat for 3 to 4 minutes until nicely browned and roasted. Then remove them from the heat.

2. Place oven rack to low position so that top of bread pans will be about in the middle of the oven. Preheat oven to 350 F. Spray 2 loaf pans with non-stick spray. Use two 8 1/2″ x 4 1/2″ x 2 1/2″ or use 1 large bread pan that’s roughly 9″ x 5″ x 3″.

3. Mix sugar and butter in a large bowl. Stir in slightly beaten eggs until blended. Add mashed bananas, buttermilk, vanilla and banana extract. Beat until smooth. Stir in flour, baking soda, salt and nuts just until moistened well. Pour into pan(s).

4. Bake 8″ loaves for 60 minutes, 9″ loaves for 1 hour and 15 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool the bread in the pan for 10 minutes on a wire rack. Loosen bread from sides of the pan and remove from pan placing the loaves top side up on a wire rack. Cool completely before slicing. Wrap tightly and store at room temperature for up to 4 days or refrigerate for up to 10 days.

* Can substitute self-rising flour for the all-purpose flour. If so, omit salt and cut baking soda to 1/2 teaspoon.

Note: For a lovely dessert, slice and serve warmed with a drizzle of frosting.