Banana Bread (Gram's - The Best EVER!)

1 3/4 c. flour, all-purpose
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
2 med. ripe bananas, mashed
1/2 c. vegetable oil
1/4 c. plus 1 T. buttermilk = (reg milk + 1 tsp. lemon juice)
1 tsp. vanilla
1 c. nuts, chopped (optional)

In a large bowl, stir together flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk, and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. Pour into a lightly greased, parchment lined 9x5x3 loaf pan. Bake at 325 for one hour and 20 minutes, or until bread tests done. Cool on wire rack. (Recipe does NOT double well.)

Taken from: A Taste of Ephraim Sesquicentennial Cookbook, Cindy Beck, p. 127

This is one of our most favorite treats...Okay Mine! Anyway, I think the way the parchment paper helps the cook crust of the bread...it's the best!!! If you have some left to store, I would put wrap it lightly so it doesn't get to moist. (In a gallon zip lock and don't seal it or open the bag to get some air before you cut it.)