1/2 c. butter/margarine, softened
1-1/2 c. sugar
1 c. mashed ripe bananas (blacker the better but not rotten!)
2 T. milk
1 tsp. vanilla or rum extract
2 c. flour
1 tsp. soda
1/2 tsp. salt
3/4 c. chopped pecans
Cream butter and sugar. Add eggs and beat well. Stir in bananas, milk and vanilla. Combine flour, soda and salt; stir into banana mixture just until moistened. Fold in nuts. Pour into a greased 9x5x3 loaf pan. Bake at 325 for 65-75 minutes. Cool for 10 minutes. Remove to wire rack.
Note: This recipe is from one of my old school teachers. She was even featured in Taste of Home magazine with this recipe!