The Best Banana Bread!!

My husband was craving banana bread and I wanted a recipe

 that included buttermilk. We both really like how this bread turned out! 
(It can also be made without buttermilk.)

Ingredients:

1 cup regular or butter flavored shortening

2 1/2 cups sugar

3 eggs

3 very ripe bananas, mashed (1 1/2 cups)

1 1/4 cups buttermilk **see below for buttermilk substitute**

1 teaspoon vanilla

1/2 teaspoon banana extract (optional)

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon nutmeg
2 cups chopped pecans or walnuts (optional)
parchment paper

Method:

Preheat oven to 350*. In a large bowl cream together shortening and sugar. Add eggs one at a time, beating well  after each addition. Mix in bananas, buttermilk, vanilla and banana extract. Sift together flour, baking soda, baking powder and nutmeg. Add to bowl and stir just until the dry ingredients are moistened. If desired, stir in the pecans. Grease loaf pans and line just the bottom of the pans with parchment paper. Divide the batter evenly between the prepared pans, and bake as directed below:

• Two 9x5 inch pans for 50 - 60 minutes
• Six 6x3 inch pans for 35 - 40 minutes
• For muffins, lightly grease muffin pans with butter or cooking spray. Fill muffin cups to 2/3 full.. Preheat oven to 400* & bake for 15 to 20 minutes. (or until an inserted toothpick comes out clean)

Bread is ready when a toothpick inserted into the center of the loaf comes out clean. Cool on wire rack. After cooled, remove from loaf pans. Wrap in foil or plastic wrap and store in refrigerator.

Notes:

When you have very ripe bananas, put them in the freezer. When you are ready to make bread, remove bananas from the freezer. When defrosted, the bananas will be very soft. Place bananas in a bowl and use a hand mixer to "mash."

**Buttermilk substitute: Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.**