Banana Bread and more!

This week is Fall break for the kids. And since I work for the district I too have a week off for break. It has cooled down nicely for now (in the high 70's) but is suposed to go back up as the week goes on. I love when it starts to cool off and I can open the doors. You can back and turn off the air conditioner. Here is my forcast for the week.Anyway, I felt like baking so I made my banana bread. It is a slight variation of Betty Crockers.

3/4 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup butter or margarine
1 tsp vanilla
2 1/2 cup flour
1 tsp baking soda
1 tsp salt

1.	Heat oven to 350°F. Grease bottoms only of 3 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.
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.