1/2 Cup margarine, softened
2 Cups sugar
2 Cups flour
1 1/2 Teaspoon baking soda
1/4 Teaspoon salt
1/4 Cup plus 2 Tablespoons buttermilk
1 1/2 Cups mashed bananas (about 3 med.)
1 Cup chopped pecans
1 Teaspoon vanilla
Cream butter & sugar, add eggs one at a time. Beat well. Combine flour, soda & salt; add to creamed mixture, alternately with buttermilk. Beginning & ending with flour. Stir in bananas, pecans & vanilla. Bake in 3 greased & floured coffee cans. Bake 350’F. 55 minutes. For mini loaves can bake in tomato juice cans. Bake 350’F. for 35 min. Will make 9 loaves.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!