Mini Banana Breads

 

1 1/4

cups sugar

1/2

cup butter or margarine, softened

2

eggs

1 1/2

cups mashed ripe bananas (3 to 4 medium)

1/2

cup buttermilk

1

teaspoon vanilla

2 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon salt

1

cup chopped nuts, if desired

• 1 Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
• 2 In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
• 3 Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.