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1
Heat Oven to 350 degrees.
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2
Grease and flour 2 or 3 bread pans (9 X 5 1/4 X 2 3/4).
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3
Sift the flour and combine the first 7 ingredients.
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4
Whisk them together in a large bowl and set aside.
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5
Soften the butter until creamy (about 3-4 minutes) and add the sugar.
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6
Continue beating together until thoroughly mixed.
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7
Add eggs one at a time.
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8
Be careful to put the mixed on low while doing this.
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9
After the last egg is added, turn the mixer to medium high and blend until very creamy.
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10
The mixture will lighten in color as it blends together.
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11
Add dry ingredients, one cup at a time, and after every other cup, add about 1/3 of the buttermilk until all dry ingredients and buttermilk are added.
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12
Mix for another minute or two.
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13
Add the bananas (make sure they are mashed thoroughly with a potato masher).
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14
Then add the pecans and mix until all ingredients are incorporated.
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15
Use one cup measurements to divide mixture into pans (about 4 cups for each pan).
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16
Do not add over 2/3 full or the batter will cook over the edges of the pans.
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17
Sprinke each loaf with 1/3 of the rolled oats (adds nice texture) and bake for about 1 hour and 10 minutes.
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18
Do not test the bread until there is a crack at the top.
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19
Once skewer comes out clean, it is ready to take out.
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20
Let them cool for about 15 minutes on a rack and remove from pan.
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21
Wrap them while warm and even freeze other loaves for a later date.
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22
Enjoy.
