Banana Nut Bread I

Preheat oven to 350°F (175°C) and grease a 9-inch loaf pan with butter.

Cream together the ½ cup butter and 1½ cup sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.

Beat in the 2 eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the 1½ cup sifted flour and ½ teaspoon salt.

Add the 1 teaspoon soda to the ½ cup buttermilk and stir until combined.

Fold the mashed bananas, butter nut vanilla flavoring, and vanilla into the creamed mixture.

Alternate adding the flour mixture and buttermilk-soda mixture to the banana mixture, beginning and ending with the flour, folding gently after each addition.

Stir in the chopped pecans until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.