Banana Bread

Banana bread is a favorite snack and a good way to use up bananas if they get a bit too ripe. So here's a great recipe with an extra touch. You can use any kind of berries. I use frozen mixed berries. 1 slice is 1 point.

1 ¼ cups sugar
½ cup butter or margarine, softened
2 eggs
1 ½ cups mashed very ripe bananas (3 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt 1 cup chopped nuts, if desired
1 cup mixed berries, if desired

1. Move oven rack to low position. Heat oven to 350 degrees. Grease bottoms of 4 4 x 2 inch loaf pans with shortening or cooking spray.
2. In large bowl, stir sugar and butter until well mixed. Stir in eggs; mix well. Add bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Fold in berries. Divide batter evenly between pans.
3. Bake about 50 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition information:
1 slice: Calories 35; Total fat 1.75 g; Total carbohydrate 6 g; Dietary fiber 0g