This is a modified recipe from a cookbook my Granny gave me when I first got married 29+ years ago. In fact, Cooking Country Style by Bethel United Methodist Church in Logansport, LA was the very FIRST cookbook I ever owned. It's seen me through many a dish. It's one of those that has grease stains and some of the pages have stuff splattered on them. I love it. Anyway, here's the recipe was originally submitted to the cookbook by Mrs. Nanny Creech-a distant relation on my father's side of the family:

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Banana Nut Bread
(modified from Mrs. Nannie Creech's recipe)

1/2 cup butter
1 1/2 cup sugar
2 eggs, well beaten
2 cups all purpose flour
1/2 tsp salt
1/2 tsp soda
1/2 cup buttermilk
1 cup mashed ripe bananas
1 tsp vanilla
1 cup chopped walnuts or chopped pecans (I prefer walnuts for this recipe)
Apricot marmalade

Cream butter well. (Allow to come to room temperature first or place stick in 2 cup glass measuring cup to microwave 20 seconds.) Add sugar gradually to butter, creaming well, then add the 2 well beaten eggs. Sift together flour, salt, baking soda and add to the creamed butter and sugar. Next, add buttermilk, banana pulp and vanilla. Mix well but avoid overbeating. Lastly, add chopped nuts. Pour in greased Bundt pan and bake 50-60 minutes at 325 degrees F. Once cooled and out of pan, cut with serrated knife to serve. Use a good dollop of apricot marmalade before serving.

Note: This will work well adding all dry ingredients to all wet ingredients but add them in thirds. You still need to sift the dry ingredients beforehand and you still need to add the nuts last.

"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek