Betty Crocker's Banana bread low fat

1 1/4 cups sugar
1/2 cup butter or stick margarine, softened
2 large eggs
1 1/2 cup mashed very ripe bananas abt. 3 medium
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp. salt
nuts if you want

Heat oven to 350 degrees.

Grease bottoms only of two loaf pans with shortening. Mix sugar and butter in 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 about 1 to 1 hr and 15 min. Cool on rack ten minutes. Loosen sides, remove from pans and place top side up on wire rack. Cool completely about 2 hours before slicing. Wrap tightly and store at room temp up to 4 days, fridge up to 10 days.

* The ticket is to not over mix the batter